A Practical Guide to Bottling

The preparation of wine for packaging is an essential element in the wine chain. It is planned at the end of the fermentation phases according to the date of bottling and is prepared according to a given specification. In addition, there are risks associated with the bottling process itself, such as oxidation phenomena in bottles, mainly related to the entry of oxygen during bottling, or the configuration of the various equipment (tapping machine, capping machine), influencing not only the risk of contamination but also the condition of the wine. This practical guide offers solutions to ma these critical points , through hygiene, particularly in a quality approach. It thus demonstrates that the monitoring of the operation as well as the control of all the tools (from the quality of the rinse water to the quality of the corking and the protection of the wine) must be an integral part of an approach that aims to preserve the sensory and nutritional qualities of the wine.