Definition: Diamant® (Diam process - gold cork)

Diamant is the name of the process used for two types of corks: Diam for still wines and Mytik Diamant for sparkling wines. The treated cork alloy is the same for both types of corks, which differ only in diameter (24.1 mm for still wines and 31 mm for sparkling wines). The Diamant process achieves such high resistance that the mass of the stopper for sparkling wines, unlike natural cork, is not sufficient. This explains why standard stoppers are made of agglomerated cork, to which discs of natural cork are glued at the base for the part in contact with the wine.

Diam corks are slightly easier to remove than synthetic corks, which tend to require more and more effort to extract over time.

The Gold Trophy for Innovation at the 2004 Vinitech trade fair was awarded to the "Diam" cork developed by Oeneo Bouchage. A real revolution for wine professionals and wine lovers, the "Diam" cork finally protects wine from the risk of undesirable tastes associated with cork. Freed from this imperfection, cork regains its prestige by giving its best in its incomparable union with wine. A crossroads of knowledge and expertise in the service of oenology, the Vinitech trade fair is the unmissable event for the global wine industry. For its 2004 edition, the Vinitech International Trophies aim to reward the most innovative companies in their category. Three technical criteria were decisive: the degree of innovation, the improvement in the quality of wines and spirits, and respect for the environment. A true mark of distinction for the winning companies, Oeneo's Cork Division received this honourable award during a prestigious gala evening on 1 December 2004 in Bordeaux.

Oeneo: seven years of research to develop the "Diamant®" process.

As the technological leader in the wine closure sector, Oeneo Bouchage has for several years been pursuing an ambitious Research and Development policy aimed at offering wine professionals closure solutions that reduce the risk of organoleptic deviations, while providing them with the incomparable benefits of cork (elasticity, liquid tightness, gas permeability).

As part of the "Diamant®" project, conducted in collaboration with the Supercritical Fluids Laboratory of the French Atomic Energy Commission (CEA), which specialises in the decontamination of organic materials, Oeneo Bouchage has waged a veritable war on the heart of the material. The objective: to eradicate from cork the molecule responsible for the infamous "cork taint" (TCA or trichloroanisole). Following numerous laboratory tests, then an industrial pilot phase, supplemented by a major programme of international and independent tests, which definitively validated the effectiveness of the Diamant® process, Oeneo Bouchage is now launching its new technological cork called "Diam".

The Diamant® process involves extracting the 2,4,6-TCA molecule from cork using supercritical CO2 technology, which has already proven itself in other industries: the same process is used to decaffeinate coffee, remove bitterness from hops, and extract aromatic molecules in the perfume industry.

The technique: when brought above its critical point, supercritical CO2 (an intermediate state between gas and liquid) is effective in extracting the organic compounds in cork that cause cork taint, particularly the molecule 2,4,6-TCA (trichloroanisole). Today, this technology, applied to DIAM technological corks, is unrivalled in the world of wine. A "green chemistry" process, Diamant® technology is protected by a worldwide patent held by Oeneo Bouchage/CEA. Currently, the cork material is processed by an industrial partner, enabling the Oeneo group to produce and distribute Diam. In the second half of 2005, Oeneo Bouchage's own production unit in Spain will become operational.

The Oeneo group: from ageing to wine corking.

A technological leader in cork stoppers and the world leader in wine cooperage, Oeneo is the first group to offer a complete range of ageing products (casks, barrels, chips, staves, etc.) and wine corking solutions. It positions itself as the "world leader in value-added products and services for the wine industry". The Oeneo group is developing a strategy based on strong assets such as:

- Research and innovation capabilities.

- A direct commercial presence in all wine-producing regions worldwide.

- A portfolio of leading brands in their markets.

The rise of New World wines and changing consumption patterns: In an ever-changing wine landscape, wine producers are looking for greater efficiency and tailored solutions. The major innovation represented by the "Diamant® process", now recognised by professionals, clearly demonstrates the important role of cork in wine closure and its inimitable union with wine. While this recognition is a major step forward for the world of oenology, it is above all promising for consumer enjoyment.

Diamant® FAQ

1) What does the Diamant® process for extracting undesirable molecules from cork involve?

The fundamental objective of the research that led to this process was to provide cork stoppers: with the most neutral organoleptic impact on wines (stoppers with the lowest possible levels of contaminating molecules); retaining the mechanical and sealing properties that are the basis of their function. The Diamant® process, developed since 1997 in partnership with the CEA's Supercritical Fluids and Membranes Laboratory, is based on the selective extraction of organic contaminants (chlorophenols and chloroanisoles) from cork using supercritical CO2 (a fluid state between liquid and gas, with the extraction power of a liquid and the penetration power of a gas). Supercritical CO2 solubilises most low molecular weight organic compounds, making it particularly useful for removing compounds that are "undesirable" for wine, such as chlorophenols and, above all, chloroanisoles.

2) What are the fundamental differences between this process and other solutions offered by competitors?

Unlike all other existing or announced processes, the Oeneo Bouchage/C.E.A. process consists of selective extraction of targeted molecules from the heart of the cork material. The major advantages of using supercritical CO2 include: optimised extraction efficiency of undesirable organic compounds; a "clean" chemical process, without the use of solvents or chemicals other than CO2 and water; environmental friendliness: no aqueous effluents, residual waste volume; modularity: the process can be used for different cork products at the preliminary stage of their manufacture; possible action on present micro-organisms, thanks to its bacteriostatic and antifungal properties.

The Diamant® process has proven itself in laboratory tests and in a semi-industrial pilot phase. Its effectiveness has since been confirmed through a programme of tastings and analyses conducted in collaboration with key decision-makers and influencers in the wine sector, including British retailers.

Its optimised extraction efficiency enables Oeneo Bouchage to offer a secure closure solution. Diam and Mytik Diamant® are currently the only cork closures with no risk of cork taint.

3) Does the Diamant® process guarantee that there will be no cork taint?

The treatment of cork with supercritical CO2 allows the extraction of undesirable compounds such as 2,4,6-TCA. Other factors external to the cork material and the cork manufacturing process are responsible for organoleptic deviations: vinification, cellar treatment, cork storage conditions, bottling process.

Products treated using the Diamant® process are guaranteed to be free of 2,4,6-TCA released by the cork.

4) How much has been invested in the industrialisation of this process?

The industrial implementation of the Diamant® process required the construction of a new site in Spain dedicated exclusively to this activity. The total investment amounted to €15.5 million, and this implementation is the result of 18 months of work by various European experts in this type of process.

5) Why was Spain and this region chosen for the creation of the site?

The establishment of the Diamant® production facility in southern Spain is part of a purely industrial strategy. The company's San Vicente de Alcantara site is at the heart of the cork production and processing region. For reasons of "product quality", it was important to process the cork in the same place where the stoppers are manufactured.

6) What are the real benefits of Diam and Mytik Diamant®?

Diam and Mytik Diamant® are the only corks on the market capable of meeting all of these expectations: consumers, producers and the environment.

Our studies, as well as independent studies conducted on the subject in France, England and the USA (Wine Intelligence and Sofres), demonstrate consumers' clear preference for cork, by far the most valuable material for wine. This confirms the special status of wine as a pleasure product, a social product with a strong rejection of trivialisation or anything that could diminish this status.

While sensitive to tradition and the advantages of cork, producers are primarily concerned with the safety of their wine. This includes organoleptic safety, of course, but also ease of industrial implementation and ease of use for the consumer. Finally, from an environmental point of view, it is our responsibility to favour ecological solutions. In this respect, cork, due to its plant origin, is a totally reproducible and recyclable material and therefore environmentally friendly.