Bottling: Difference between revisions
Created page with "'''Bottling''' in winemaking refers to the process of transferring wine from bulk storage vessels, such as steel tanks or barrels, into glass bottles for preservation, ageing, and commercial sale. It is a critical stage that not only determines the stability of the finished product but also influences its long-term development in bottle.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == Th..." |
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Latest revision as of 14:38, 26 August 2025
Bottling in winemaking refers to the process of transferring wine from bulk storage vessels, such as steel tanks or barrels, into glass bottles for preservation, ageing, and commercial sale. It is a critical stage that not only determines the stability of the finished product but also influences its long-term development in bottle.[1]
Background
The containment and transport of wine has evolved from ancient use of amphorae and wooden barrels to the widespread adoption of glass bottles. By the 17th century, advances in glassmaking and the use of cork stoppers enabled wines to be sealed more securely, allowing for prolonged ageing.[2] Standardisation of bottle shapes and capacities in the 18th and 19th centuries contributed to the growth of the international wine trade.
In the modern era, bottling shifted from a manual craft to a mechanised process, with bottling lines capable of high-speed filling under controlled hygienic conditions. This transformation reduced spoilage and improved consistency across large production volumes.[3]
Characteristics
Before bottling, wines are generally stabilised to ensure clarity and microbiological security. Common preparatory techniques include clarification, filtration, and the controlled addition of sulphur dioxide to protect against oxidation and microbial spoilage.[4]
Bottling lines are designed to minimise oxygen exposure. Techniques such as inert gas blanketing during filling help preserve freshness, especially in delicate white wines. The choice of bottle closure — natural cork, screwcap, or synthetic — plays a significant role in how wine evolves in bottle, influencing permeability to oxygen and long-term ageing behaviour.[5]
Use in winemaking
Bottling is a decisive step for wines intended for immediate consumption as well as those destined for extended maturation. Errors at this stage, such as poor sanitation or excessive oxygen uptake, can result in spoilage faults including premature oxidation or microbial instability.[6]
In traditional European contexts, bottling at the estate is often associated with authenticity and quality control, a concept formalised in regulations such as Estate bottling. Conversely, bulk transport and later bottling in destination markets has historically been common for fortified wines and large-scale commercial brands.
Labelling and traceability are legally tied to bottling, with requirements that identify the bottler, lot numbers, and in many regions, compliance with appellation or geographical indication regulations.[7]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Phillips, A Short History of Wine, HarperCollins, 2000.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Ribéreau-Gayon, Dubourdieu, Donèche & Lonvaud, Handbook of Enology, Wiley, 2006.
- ↑ Amerine & Ough, Methods for Analysis of Musts and Wines, Wiley, 1980.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.