ISO 4710:2000 — Cylindrical Cork Stoppers for Sparkling Wine
Not just any cork can seal a bottle of champagne. In fact, the production of cork stoppers for sparkling wines involves strict quality controls to assure the cork is able to withstand the pressure, preserve the wine’s effervescence, and maintain the integrity of the wine for extended periods. ISO 4710:2000—Cork – Cylindrical stoppers for sparkling wines and gasified wines – Characteristics defines the characteristics cylindrical corks must meet to safely and reliably seal sparkling and gasified wines.
Why Is Corking Sparkling Wine Important?
Corking sparkling wine is essential for preserving its quality, effervescence, and aging potential. The cork creates a tight seal that withstands the high pressure from carbon dioxide in sparkling wines, preventing leakage and maintaining bubbles. Essentially, a bottle’s seal directly impacts how much oxygen passes into the wine each year; the seal dictates when the wine will be at its “best.” If the cork is unable to keep this seal, the wine may rapidly lose its fizz, making it a flat beverage. The unique cellular structure of the cork allows for controlled oxygen exchange, which is crucial for aging and flavor development of complex aromas. Standards like ISO 4710:2000 assure corks meet these performance requirements, providing a reliable seal that preserves the wine’s characteristics.
What Is ISO 4710:2000?
ISO 4710:2000 is an international standard that specifies the characteristics of cylindrical cork stoppers for sparkling wines and gasified wines.
- Sparkling wines are special wines made with grapes, with must or with wines treated according to the techniques approved under the International Vine and Wine Office (OIV) code for oenological treatments.
- Gasified wines are special wines derived from wines treated according to methods approved by the OIV and presenting physical characteristics similar to those of sparkling wines, but in which the carbon dioxide has a partial or total exogenous origin.
ISO 4710:2000 defining the dimensions, structure (like agglomerated cork bodies with natural cork discs), and overall properties of cylindrical cork stoppers for sparkling wines and gasified wines to assure proper sealing and performance.
What Cork Stoppers Are Used for Sparkling and Gasified Wines?
ISO 4710:2000 details that the following types of cork stoppers are used for sparkling wines and gasified wines:
- Agglomerated cork stoppers with, however, one to three discs made of natural cork
- Stoppers made only of agglomerated cork
How Dom Pérignon Revolutionized Corks for Champagne
In the 17th century, local winemakers were experimenting with secondary fermentation in the bottle—a process that created bubbles. While effervescence became a hallmark of quality, it also introduced a major challenge as some bottles even exploded, creating hazards in wine cellars. The challenge was clear: winemakers needed a stronger, more reliable closure.
The French monk, Dom Pérignon is often credited with popularizing wine corks as a superior alternative to wooden plugs (broquelet)—which were essentially a wooden toggle wrapped in hemp and then soaked in tallow to plug bottles. This technique often led to leaking bottles. Dom Pérignon noted the cork’s capability to seal wine tightly while still enabling a whisper of oxygen to pass through, which is ideal for developing complex flavors over time.
Dom Pérignon is also credited with using cone-shaped corks (often thick squares softened in water) to seal his sparkling wine bottles, establishing the conical shape for champagne. This conical design created a seal strong enough to withstand the pressure of fermentation while remaining removable without breaking.
The Birth of the Wire Cage (Muselet)
By the 18th century, the use of corks had become well-documented, especially after King Louis XV issued an edict on the bottling of Champagne. Back then, winery workers would squeeze the corks into Champagne bottles by hand, tying them with twine to keep them in place. This led to frequent accidents, the pop of a Champagne cork potentially leading to the loss of an eye.
A key innovation was the use of a wire cage, or muselet, to secure the cork and keep it sealed to the point of drinking. Patented in the mid-19th century, the muselet prevented corks from shooting out prematurely and allowed champagne to be transported safely over long distances—a vital development for the growing export market. The muselet also became a symbol of Champagne’s luxury and celebration, blending both functionality and style. Its adoption revolutionized Champagne bottling, and by the 1870s, it became a standard feature of every Champagne bottle.
Where to Find ISO 4710:2000
The evolution of the champagne cork—from risky wooden stoppers to precision-engineered corks secured with wire cages—reflects centuries of innovation and a passion for sparkling and gasified wines. By adhering to ISO 4710:2000, manufacturers can guarantee consistent quality, performance under pressure, and the protection of both wine and consumer experience.
ISO 4710:2000—Cork – Cylindrical stoppers for sparkling wines and gasified wines – Characteristics is available on the ANSI Webstore.
