Over the last 40 years MASilva has proved to be the of cork industry and exclusive processes to combat TCA. With the design and implementation of this new revolutionary technology of individual analysis, again our determination to be the leading producer of stoppers Premium quality natural cork. This fully automated process is based on a leading-edge technology through a system of spectroscopy in gas phase, being available for high-end corks intended for Premium wines. Inspection is performed from stopper to stopper to detect any traces of ACT, leaving no margin to human error.


All raw material is subject to intense steam and pressure, being also submerse in clean water, through our Dynavox® system, so as to cleanse unwanted substances from the innermost part of the cork. This effectively and naturally eliminates microorganisms. anisols such as TCA are reduced, along with other odor-causing compounds, such as tannins and phenols precursors of anisols, thus improving the thickness and the elasticity of cork.

INCREASES TCA-REMOVING ABILITY – boiling takes place under pressure and at 105ºC, penetrating the cork structure, dragging off the TCA and making it volatile, as well as other anisols and phenols;

TCA IS CONSTANTLY REMOVED DURING BOILING – the steam containing TCA is removed by degasification during a one-hour boiling cycle;

SHORTER AND SAFER CORK STABILIZATION PERIOD – having followed the boiling process, the cork boards are removed with around 17% moisture content. This is a significant reduction in residual humidity, allowing for a shorter stabilization period, from two weeks to two days;

WATER FILTRATION AND CONTINUOUS MONITORING – water is filtered using a 100-micron filtration system. The Dynavox ® system continuously measures the water pH, to monitor the level of tannins.


Our Maszone® system uses not only ozone, but also the most powerful peroxone, a combination of ozone and hydrogen peroxide, to disinfect and clean cork stoppers. The solution eliminates microorganisms and its spores, while oxidizing organic impurities ad compounds, such as phenols and anisols, which could signal the existence of unwanted and odors. The Maszone® system also improves the cork's visual appearance.

ELIMINATES MICROORGANISMS AND THEIR SPORES – 3000 times faster than chlorine.

INHIBITS TCA DEVELOPMENT – finished stoppers are sterilized for microorganisms.

DOES NOT LEAVE RESIDUES – ozone rapidly breaks down into inert oxygen molecules.

IMPROVES THE STOPPER'S CAPILLARITY, ALLOWING FOR EASIER BOTTLING – this cleaning and washing system reaches into the cork's pores.

IMPROVES THE CORK'S APPEARANCE – allows for better-quality printing of the customer's brand name and a more uniform surface.


The SARA® process uses controlled steam and pressure to expel the TCA and other volatile compounds from the cork granules. We use this process to ensure high quality in Silktop® products and Sparkling Wine stoppers, as well as Pearl® micro-agglomerate stoppers.

TCA IS REDUCED – each cork granule is treated with steam, to make TCA and other phenols volatile.

CONTINUOUS PROCESS SYSTEM – the granules are moved from the steam area directly to the drying area, eliminating the risk of cross contamination of microorganisms.

AUTOMATIC PROCESS – continuous feed of granules from the SARA® allows for high volumes of production.