- The glass bottle: The use of glass in the packaging of wines, despite its high price and difficul

WASH, BOTTLING, hatco pizza warmer corking, CAPPED, LABELING, AND PACKAGING OF A BOTTLE OF WINE The final phase of the development of a wine is the packaging, and it mostly takes place in the bottle. The bottling not only allows good presentation of the wine and its comfortable layout, hatco pizza warmer but it is the best way to develop and maintain hatco pizza warmer longer time its taste qualities. hatco pizza warmer This operation raises some issues, such as deciding the optimal time to do it, cleaning hatco pizza warmer the glass, avoid the dissolution of oxygen in the handling, control of pollution, the effectiveness of capping, etc.. Today the technological development of the bottling lines has meant that the performance is over 1,000 bottles / hour (manual and semi-manual machines) hatco pizza warmer to over 50.000botellas/hora in large bottling hatco pizza warmer lines.
- The glass bottle: The use of glass in the packaging of wines, despite its high price and difficult to manage, is the medium where best preserved and developed the taste qualities of the wine. The glass is composed of a mixture of sodium and calcium silicates and free silica. Here, exposed to high temperatures (1500 C) loses its crystalline structure, melting and becoming amorphous (the bottles are given its characteristic insuflándoles air in a system of molds) and then solidified by controlled cooling, which prevents return the crystalline state. You can also add modifiers that are included hatco pizza warmer in its composition and give specific properties: sodium lowers the melting point but weakens the structure, this structure enhances calcium, boron reduces the coefficient of expansion along with potassium and increases resistance chemistry, zinc slows vitrification and lead improves the gloss, transparency and refractive index.
The glass thus obtained is colorless and may be colored by various oxides of iron, manganese, chromium or nickel. The colorless glass must contain insignificant amounts of iron oxides. . Green contains a 0.8-2.5% iron oxide, manganese dioxide may lead, nickel oxide or nickel-chromium. . The color light amber leaf or dead is achieved by addition of ferric hatco pizza warmer peroxide. . The brown is obtained by addition of manganese dioxide and iron polysulfides. . The black colored by addition acquires the steel slag. The most common forms are the Rhine or Rhenish type bottle, green or amber to white to pink colored and colorless; Bordeaux or the Bordeaux type, green to red and white and colorless to pink and white; Burgundy Burgundian type or green to amber to red and white; type for champagne and sparkling tapered (colorless, green or black); and Jerez for sherry (brown or black). The mouth of the bottle is also different depending on the plug that is ready to load them: cork, thread, crown cap, cap "mushroom" or plastic hatco pizza warmer cork for sparkling, etc.. The volumes of the bottles usually 0.7 or 0.75 liters, although increasingly hatco pizza warmer the magnum size 1.5 liter and even 0.5 to 5 liters is more widespread. Other sizes for advertising, promotions or unit consumption (airplanes, restaurants) are also used.
- Timing of bottling: It depends hatco pizza warmer on the type and condition of the wine, the organization of the company and market requirements. In principle, that a wine is ready for bottling should be resistant in the presence of oxygen and stable from the chemical and biological point of view, and should be in optimum quality time with all components in harmony. To achieve this optimal time can resort to foster care or aging, leaving the wine itself acquires these characteristics of balance and stability. Once the wine has acquired the desired characteristics, we proceed to its stabilization (set of oenological hatco pizza warmer practices to maintain as far as possible the qualities of the wine over time) and subsequent bottling. The marketing of young wines, however, are usually bottled in the spring, in order to maintain their varietal characteristics and fruit for about one year, provided that the stabilization and bottling is done correctly. This stabilization process is shortened even more in the "first" or "first" wines, wines that are subject to rapid stabilization treatment once their fermentation hatco pizza warmer and marketed immediately after, so that they are on the market in the month of November. hatco pizza warmer They are wines made to be consumed quickly, usually by "carbonic maceration". For them, an extended stay in the bottle usually harmful as they disappear the characteristics of youth who are being valued is this type of wine.