Issue link: http://winesandvines.uberflip.com/i/670981
44 WINES&VINES May 2016 WINEMAKING PRACTICAL WINERY & VINEYARD Designed For the Most Discriminating Winemakers • Our Bottling Lines are Maintained to the Highest Standards • Pricing & Flexibility Options – Unmatched • Smooth & Efficient Production • 14 Trucks Proudly Serving CA – OR – WA • Clean & Sanitary – Lowest Oxygen Pickup • Our Staff is Friendly & Accommodating Customer Service is Our Highest Priority www.signaturebottlers.com to see our video brochure Email: david@signaturebottlers.com Phone: 503.655.4012 BEST PRACTICES FOR MANAGING TPO AT BOTTLING Best practices to reduce DO during transfer Best practices to reduce DO during filling • Proper purging of inert gas before and during wine transfer in bottling tank and lines • Sparging inert gas at the right temperature and pressure • Reduce transfers from one bottling tank to another • Maintain sufficient bottling line speed • Reduce turbulence and use of centrifugal pumps • Reduce the number of connections in the transfer line • Proper control and tightening of fitting connections to eliminate leaks, particularly on suction side, where wine will not leak out but air will get sucked in • Purging of air from filter pads and transfer lines before starting the process • Use of undamaged hoses and gaskets • Reduce pumping frequency and apply variable speed adjustments • Proper control of filler bowl and tank volume (use of sight glass is recommended) • Reduce maintenance interruptions • Blanket the filler bowl with inert gas • Ensure rapid, non-turbulent flow at filling and maintenance of filler spouts • Use vacuum at filling • Flush bottles with inert gas Best practices to reduce HSO after filling • Injection of nitrogen in headspace of the bottle • Apply vacuum at corking • Optimize conditions to closure/bottle combination of speed, fill height, pressure and vacuum • Proper application of closure • Apply inert gas to empty screwcap before capping • Dropping liquid nitrogen to reduce turbulence created by inert gas sparging • Allow complete evaporation of liquid nitrogen before screwcap is applied or sealed • Avoid high pressure under screwcap by adjusting temperature and filling level and use of appropriate amount of liquid nitrogen the bottle manufacturer and to adjust the fill level by 0.55 mm to compensate for every degree Fahrenheit above or below 68º F in cork-sealed bottles. With a cork closure, the air can escape around the closure to decrease pressure inside the bottle. Wine can also escape under pres- sure by capillary action, and the cork may be expelled out. The screwcap is less elastic than a natural or synthetic closure and unable to reduce pressure. Depending on the screwcap, liner and application conditions, screwcaps are typically designed to vent in the range of 30 to 50 psi for wine closures. It is essential that the level of headspace under a screwcap be maintained greater than the standard 10 to 15 mm level of an internal closure. Most winemakers adopt a level close to 20 to 30 mm for screwcaps with the head pressure at bottling ranging between 0.5 bar and 1 bar based on manufacturers recom- mendations, although some closures can withhold more than 4 bar. Use of vacuum Sparging with inert gas or dosing liquid N 2 was, in some audits, less effective at control- ling HSO than the use of vacuum. When the air is evacuated by vacuum from the empty