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warm filling

See below bottling,

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

Filling system GAI

The picture shows a compact filling system of the Italian bottling plant manufacturer GAI. It consists of the following components: bottle spout, venting station, dropping pressure filler, gas injector and sealing station (optional for cork or screw cap ) with a capacity of up to 2,400 bottles per hour (per bottle 1.5 seconds). In the video (click to view) becomes the filling line of the winery Scheiblhofer (Andau, winegrowing area Lake Neusiedl in the Burgenland ) from the bottling over labeling shown in cartons until packed. At the bottom is the filling line of the agricultural college Krems for viticulture and fruit growing in Lower Austria to see.

Filling system of the Italian company GAI

Choice of the lock system

For used bottles Thorough cleaning, disinfection and sterilization is essential against harmful microorganisms as Acetobacter (Acetic acid bacteria), yeasts or molds, For sterilization is ozone. peroxyacetic. Schwefeldioxidsulfur...

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