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Adjustment (GB)
See below bottling,

The last step of the winemaking, Legal requirements must be met in good time beforehand, i.e. the submission for the official test number (Germany) or state test number (Austria). From this point on, various changes may no longer be made. The wine must be chemically and physically stable, which is achieved through various measures (see also under beautiful ). This happens a long time before bottling sulphurize to a oxidation to prevent in the bottle. To check protein stability, a sample is heated to over 70 ° Celsius for two to three hours and then to one protein haze controlled. A Weinstein stability is achieved by adding metatartaric reached.

Filling system GAI

In the picture a compact filling system from the Italian filling machine manufacturer GAI. It consists of the components bottle ejector, venting station, drop pressure filler, gas injector and closure station (optional for cork or screw cap ) with a capacity of up to 2,400 bottles per hour (1.5 seconds per bottle). In the video (click to view) the filling line of the winery Scheiblhofer (Andau, wine-growing region Lake Neusiedl in the Burgenland ) from filling over labeling shown in boxes until packaging. At the bottom is the bottling line of the agricultural technical school Krems for viticulture and fruit growing in Lower Austria to see.

Filling system from the Italian company GAI

Choice of the locking system

When used bottles thorough cleaning, disinfection and sterilization is an essential prerequisite against harmful microorganisms how Acetobacter (Acetic acid bacteria), yeasts or molds, For sterilization ozone. peroxyacetic. sulfur dioxide or...

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