Wine Press Body

contents

Disclaimer xv
Tyson Stelzer xvii
Jeffrey Grosset xix
Michael Brajkovich, MW xxi
Dr John Forrest xxiii
Foreword xxv

Section 1: Introductory material 1

1 Introduction 3

A unique closure 3
Critical timing 5
Key expertise 6
Overview of contents 8

2 History 11

The history of the screw cap 13

3 Twenty reasons for choosing screw caps 19

1. Screw caps remove the risk of cork taint 19
2. Screw caps remove the threat of sporadic oxidation 21
3. Screw caps avoid flavour modification 23
4. Screw caps eliminate flavour scalping 24
5. Screw caps allow the proper ageing of white wines 25
6. Screw caps allow the proper ageing of red wines 26
7. Oxygen ingress is not a condition for wine ageing 27
8. Screw caps maintain a reliable long-term seal 28
9. Screw caps facilitate vertical storage 29
10. Screw caps provide greater resistance to temperature change 30
11. Screw caps are not affected by humidity 31
12. Screw caps are resistant to odours in the cellar 31
13. Screw caps are not vulnerable to insects in the cellar 31
14. Old bottles do not need to be recapped 31
15. Wines can be cellared for longer periods 32
16. Screw caps are easy to open 32
17. Screw caps are easily resealed 33
18. Screw caps are cost-effective 33
19. Screw caps can be recycled 33
20. Screw caps are romantic 34

Section 2: The cap and the bottle 37

4 The screw cap 39

Screw cap dimensions 40
The seal 42
The manufacturing of screw caps 43
Stelvin cap manufacturing stages and quality control 44
The bridges 46
Decoration 47
Redraw 47
Handling and storage of caps 49
New developments 50
Quality assurance 50

5 The liner 59

Types of liners 60
Permeability of the liner 64
Compressibility of the liner 65

6 The bottle 67

Bottle manufacture 68
Critical dimensions 70
Tolerances 72
Top surface 74
Thread 76
Bead angle 77
Neck diameter 77
Concentricity 79
Height 80
Surface treatments 80
Bottle QA 81
Glass attributes and variables 82

Critical non-conformities – AQL = 0.065 83
Major non-conformities – AQL = 0.65 83
Minor non-conformities – AQL = 4.0 83

Section 3: Winemaking and chemistry 85

7 Introduction to winemaking 87

8 Dissolved gases 91

Oxidation 91
Oxygen ingress 93
Dissolved oxygen 95
Dissolved carbon dioxide 98

9 Sulphur dioxide 101

Decline in sulphur dioxide levels in bottle 102
Initial sulphur dioxide levels 105

10 Sulphide chemistry 111

Reduced characters 111
The formation of reduced characters 112
The prevention of reduced characters 114
The removal of reduced characters 116
Reduced characters and screw caps 119

Section 4: Bottling 123

11 Filling 125

Reducing oxygen uptake during bottling 125

1. Wine flow during filling 126
2. Inert gases 127
3. Snow-dropping 128
4. Vacuum 129

Level of fill 131

Volume of wine 132
Bottling and storage temperature 132
Oxidation 133
Recommended fill height 134

12 Capping 139

Preparation for capping 140
Top pressure and redraw 142

Head pressure 142
Measuring liner compression 144
Redraw 145
Examples of brand-specificspecifications 146
Head pressure faults 147

Thread and tuck rollers 148

Forces 149
Roller radii 151
Faults 152

Bottling speed 153
Y-point 153
Washing bottles post-filling 154
Other capping faults 154

13 Bottling line faults and checks 157

Bottling line faults 157
Bottling line checks 164
Pressure testing 166
Availability of experts 168

14 Capping equipment 171

Set up 172
Capping head and side roller pressure settings 173
Height adjustment of side rollers 173
Replacement of pressure spring 174
Maintenance 174

15 Torques 177

Removal torque 177
Bridge-breaking torque 180
Post-capping torque alterations 180

Section 5: Post-bottling 183

16 Storage and handling 185

Storage 185
Transportation 186

17 Ageing 191

Great old red wines in screw cap 192
Great old white wines in screw cap 194

Section 6: Appendices 199

Appendix 1: Sampling plan 201

Sampling plan 201
Example 201
Table 1: Sample size code letters 203
Table 2A: Master table for single sampling plans for normal inspection 204
Table 2B: Master table for single sampling plans for tightened inspection 205
Table 2C: Master table for single sampling plans for reduced inspection 206

Appendix 2: Report: The role of oxygen in the ageing of bottled wine 209

The role of oxygen in the ageing of bottled wine 211
Abstract 211
1. Introduction 211
2. Methods 213
3. Results and Discussion 216

Bin 389 Chemical Analysis 217
Bin 389 Development Ranking 220
Descriptive Analysis 222

Sparkling Red 224
Conclusion 227
References for Hart/Kleinig report 228

Appendix 3: Brand-specific data and specification sheets 231

ACI Glass Packaging 232
Amcor 239
Auscap 246
Classic Packaging 248
GlobalCap 255
MGJ 258
NewKap 260
Péchiney Capsules 265

Further reading 277

1. Introductory material 277
2. The cap and the bottle 280
3. Winemaking and chemistry 280
4. Bottling 283
5. Post-bottling 283

References 283

Acknowledgments 291

Index 295

Also by Tyson Stelzer 303

Notes 304


contents Disclaimer xv Tyson Stelzer xvii Jeffrey Grosset xix Michael Brajkovich, MW xxi Dr John Forrest xxiii Foreword xxv Section 1: Introductory material 1 1 Introduction 3 A unique closure 3 Critical timing 5 Key expertise 6 Overview of contents 8 2 History 11 The history of the screw cap 13 3 Twenty reasons for choosing screw caps 19 1. Screw caps remove the risk of cork taint 19 2. Screw caps remove the threat of sporadic oxidation 21 3. Screw caps avoid flavour modification 23 4. Screw caps eliminate flavour scalping 24 5. Screw caps allow the proper ageing of white wines 25 6. Screw caps allow the proper ageing of red wines 26 7. Oxygen ingress is not a condition for wine ageing 27 8. Screw caps maintain a reliable long-term seal 28 9. Screw caps facilitate vertical storage 29 10. Screw caps provide greater resistance to temperature change 30 11. Screw caps are not affected by humidity 31 12. Screw caps are resistant to odours in the cellar 31 13. Screw caps are not vulnerable to insects in the cellar 31 14. Old bottles do not need to be recapped 31 15. Wines can be cellared for longer periods 32 16. Screw caps are easy to open 32 17. Screw caps are easily resealed 33 18. Screw caps are cost-effective 33 19. Screw caps can be recycled 33 20. Screw caps are romantic 34 Section 2: The cap and the bottle 37 4 The screw cap 39 Screw cap dimensions 40 The seal 42 The manufacturing of screw caps 43 Stelvin cap manufacturing stages and quality control 44 The bridges 46 Decoration 47 Redraw 47 Handling and storage of caps 49 New developments 50 Quality assurance 50 5 The liner 59 Types of liners 60 Permeability of the liner 64 Compressibility of the liner 65 6 The bottle 67 Bottle manufacture 68 Critical dimensions 70 Tolerances 72 Top surface 74 Thread 76 Bead angle 77 Neck diameter 77 Concentricity 79 Height 80 Surface treatments 80 Bottle QA 81 Glass attributes and variables 82 Critical non-conformities – AQL = 0.065 83 Major non-conformities – AQL = 0.65 83 Minor non-conformities – AQL = 4.0 83 Section 3: Winemaking and chemistry 85 7 Introduction to winemaking 87 8 Dissolved gases 91 Oxidation 91 Oxygen ingress 93 Dissolved oxygen 95 Dissolved carbon dioxide 98 9 Sulphur dioxide 101 Decline in sulphur dioxide levels in bottle 102 Initial sulphur dioxide levels 105 10 Sulphide chemistry 111 Reduced characters 111 The formation of reduced characters 112 The prevention of reduced characters 114 The removal of reduced characters 116 Reduced characters and screw caps 119 Section 4: Bottling 123 11 Filling 125 Reducing oxygen uptake during bottling 125 1. Wine flow during filling 126 2. Inert gases 127 3. Snow-dropping 128 4. Vacuum 129 Level of fill 131 Volume of wine 132 Bottling and storage temperature 132 Oxidation 133 Recommended fill height 134 12 Capping 139 Preparation for capping 140 Top pressure and redraw 142 Head pressure 142 Measuring liner compression 144 Redraw 145 Examples of brand-specificspecifications 146 Head pressure faults 147 Thread and tuck rollers 148 Forces 149 Roller radii 151 Faults 152 Bottling speed 153 Y-point 153 Washing bottles post-filling 154 Other capping faults 154 13 Bottling line faults and checks 157 Bottling line faults 157 Bottling line checks 164 Pressure testing 166 Availability of experts 168 14 Capping equipment 171 Set up 172 Capping head and side roller pressure settings 173 Height adjustment of side rollers 173 Replacement of pressure spring 174 Maintenance 174 15 Torques 177 Removal torque 177 Bridge-breaking torque 180 Post-capping torque alterations 180 Section 5: Post-bottling 183 16 Storage and handling 185 Storage 185 Transportation 186 17 Ageing 191 Great old red wines in screw cap 192 Great old white wines in screw cap 194 Section 6: Appendices 199 Appendix 1: Sampling plan 201 Sampling plan 201 Example 201 Table 1: Sample size code letters 203 Table 2A: Master table for single sampling plans for normal inspection 204 Table 2B: Master table for single sampling plans for tightened inspection 205 Table 2C: Master table for single sampling plans for reduced inspection 206 Appendix 2: Report: The role of oxygen in the ageing of bottled wine 209 The role of oxygen in the ageing of bottled wine 211 Abstract 211 1. Introduction 211 2. Methods 213 3. Results and Discussion 216 Bin 389 Chemical Analysis 217 Bin 389 Development Ranking 220 Descriptive Analysis 222 Sparkling Red 224 Conclusion 227 References for Hart/Kleinig report 228 Appendix 3: Brand-specific data and specification sheets 231 ACI Glass Packaging 232 Amcor 239 Auscap 246 Classic Packaging 248 GlobalCap 255 MGJ 258 NewKap 260 Péchiney Capsules 265 Further reading 277 1. Introductory material 277 2. The cap and the bottle 280 3. Winemaking and chemistry 280 4. Bottling 283 5. Post-bottling 283 References 283 Acknowledgments 291 Index 295 Also by Tyson Stelzer 303 Notes 304

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