DIAM is Different

DIAM cork and granules We have become aware that there may be some confusion in the wine industry about the difference between the Diam closure from Oeneo and other micro agglomerate closures. This is intended to outline the differences between Diam and other closures that may have a similar appearance but that do not have similar performance.

DIAM Technology

Most of you know that our company is now known as Oeneo Bouchage/Oeneo Closures USA, and that we had a significant ownership change and subsequent name change nearly two years ago. This change in ownership and our new name reflect our strategic focus on new proprietary technologies that allow us to offer closures unlike closures from any other manufacturer, with guaranteed specifications on TCA and gas transfer ratios.

DIAMANT — Beyond Steam Cleaning

The Patented DIAMANT process is not comparable with other steam treatment processes. Here is why Diam is better;

All cork granulate used to produce our DIAM closure is treated using super critical CO2. This process is the same technology that has been used to decaffeinate coffee for nearly 30 years. It is also used to extract volatiles from other matter such as rice (residual pesticides) and in the perfume industry where it is used to isolate and remove aromatics from plant and other organic material. Super critical extraction is more than 99.5% efficient; as compared to steam extraction, which has an efficiency of 60 -- 80%.
The super critical process as applied to the cleaning of cork (We call it DIAMANT) also removes over 150 other compounds that are found in cork in addition to TCA. As you may know cork taint is not only related to the presence of TCA. Many of these other molecules can have a negative impact on wine flavour. The extraction efficiency the DIAMANT process explains why wines sealed under DIAM appear fresher and cleaner . Any steam based cleaning process, including Rosa, is unable to remove these other compounds.
The DIAMANT technology allows us to give a specification for each individual DIAM cork. Our specification states that every DIAM cork in every batch will be below current detection limits for releasable TCA (0.5ng/l). DIAM is the only cork-based closure in the world with a specification on each cork in the batch, not an average of the batch. Please confirm the specifications on maximum TCA values with your current cork supplier.
The DIAMANT process is a complete solution, TCA is no longer relevant and as such Oeneo have shifted the focus of our research and development program to establishing and understanding the relationship between wine evolution and gas exchange. While we agree with the position of the Screwcap lobby that wine will develop without gas exchange we also believe that wine will develop differently with controlled gas exchange.

DIAM Is More Than Processed Cork

Diam has a unique makeup; of which there are three components:

cleaned cork granulate (DIAMANT processed)
food grade binder (similar to that used in other technical corks)
microspheres

The addition of microspheres is how we are able to control the gas exchange. Microspheres are specialized synthetic polymers that fill the gaps between the cork granulate giving the Diam cork additional flexibility and recovery properties. Once inserted, DIAM will recover 97% of its diameter within 30 seconds. Oeneo owns the patent on this technology; once again this is in the specifications. All of these above specifications can be found on our website www.oeneoclosuresusa.com

We do not believe it to be relevant to talk about how much TCA has been removed from cork; to us it is more important to have specifications as to what if anything is left after treatment. Around the world, there are over 1800 wineries using DIAM, including premium producers such as Louis Jadot, Hugel, Stonestreet, Freemark Abbey, Kunde, Bouchard, Dourthe, Tempus Two, Tyrell's, Moët & Chandon and many more.

The Diam closure is being used by premium wine producers. These producers have in many cases moved to DIAM after extensive trials as they were no longer prepared to accept natural cork's failure rate together with its inherent gas transmission variations.

In summary DIAM is used in premium wines including fortified and sparkling, not because it is cheaper than natural cork, but because our clients believe it to be technically superior.