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Please allow us to provide you with additional information about Wine Preparation, Bottling and Packaging Requirements for Fizzy or Semi-Sparkling Wine Products.
In most cases carbonized products are batch carbonized in open tanks. In order to keep the CO2 in solution the wine or cider is cooled to about 30 degrees Fahrenheit.
Our KRONES Counter-Pressure Filler provides the required technology of dual pre-evacuation, filling, fill-level correction and snifting to successfully fill carbonated products without foaming.
In order to provide our customers with a technically solid packaging, we work with material suppliers who provide Pressure Certified Glass as well as Screw Caps.
The low filling temperature of about 35-40 degrees Fahrenheit results in significant condensation on the bottle. Condensation on bottles usually resulted in shiner bottling with a second run of applying pressure sensitive labels after several days. This added significant costs to the product. Our partnering Label Supplier successfully developed a Label which does apply to a Bottle with Condensation. This is a significant Cost-Saving Break-Through for the industry!
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