Bottling Equipment

The bottling process involves the following equipment:

Equipment Comment
Bottle rinser This is an essential operation unless the bottles are delivered fresh from the factory. Usually involves rinsing with water, then acidified sulphur dioxide solution
Filter A membrane filter with a 0.45 μm absolute rating is normally used in-line with the filler in order to ensure that there is no microbial contamination in off-dry wines.
Steam generator Probably the best way to achieve sterility in the bottling line
Filler This usually works either by siphoning, gravity or differential pressure. Great care must be taken with its calibration, to ensure correct fill levels are achieved.
Corker (or screw-capper) Corker jaws must compress the corks effectively, but must not damage them or generate cork dust.Screw cappers, should be calibrated to the bottle being used, and apply the thread to a sufficient torque level.
Capsuler Shrinks on plastic capsules or fspins on aluminium ones.
Labeller Either wet glue or self-adhesive.
Binning or Palletising Putting wine in bins, cases or pallets.Not the most exciting job.

The filling, corking, capsulling and labelling can either be ‘on-line’ or ‘monobloc’. Due to the high cost of equipment, many wineries use contract bottlers who often come to the winery on a trailer. Wine can also be shipped to bottling plants.