Beer Bottle Cap

All of bottle caps of traditional champagne, wine adopts soft cork, function of which is make use of tiny hole of soft cork to ventilate slowly. But now natural cork material is seldom, and it is strict for countries to inspect for import of log. Then most manufacturers adopts compositive soft cork and macromolecule cork. But there are some bad substances in the agglutinant of these two kinds of soft cork, which works harm to wines and human bodies. So, how to keep wine fresh and nil pollution when bottling, and secondary fermentation after bottling, which becomes a big problem. At the same time, traditional cork packaging need use bottle opener. If a bottle of wine cannot be drunk up once, wine will go bad, which is bad to taste bit by bit. So all of these will give customers tremendous inconvenience. Broke this big problem in the pioneer is Australian brewing master( Peter Wall). He introduced boldly screw cap technology, which brought a revolution for wine industry. What differences from his screw cap and general screw cap.are this kind of screw cap is added flexible soft fill-up and tin foil inside, surface of which scatters thickly tiny hole to ventilate. (refer to literature) His cost is higher than soft cork’s. We point at problems above and use our own natural cork(yew log) in South, to develop C type series which fit wine and champagne to ventilate and match with our swing top cap. These not only accord with tradition, but also solve these problems of wine and champagne to open conveniently and be able to taste again and again. At the same time, these stop harm of agglutinant of compositive soft cork to wines and human bodies. We have applied national patent for this technology field. The introduction of C type series is following: Beer bottle cap: To drill tiny hole in the caps of our swing top cap B2, and fill natural cork into this tiny hole, and matches our spring component, which is a ideal bottle cap used to pack champagne, wine. There is anti-fake function in swing top cap B2.