History of Wine - Bottling
The bottling of wine is a recent event in the history of winemaking. This process began to be used when durable and inexpensive glasses became available. The original shape of these wine bottles was curved (like the German Bocksbeutel we see today). The bottling process consists of a series of activities that, for the most part, are carried out mechanically to condition the wine for sale and distribution.
Currently, the standard size of wine bottles is 750 ml, with the Bordeaux bottle standing out. In this regard, the capping of the bottle is a critical factor, which can make use of natural (cork stopper), semi-synthetic, synthetic and metallic capsules. As a general rule, before being bottled, wine usually goes through some processes such as clarification and filtration.
– Clarification – Refers to the procedure of making wine transparent through the use of various materials.
– Stabilization – It is done to ensure that the transparency achieved during the clarification process is maintained for a period of time.
– Filtering – This process eliminates the remains of the winemaking process.
Bottle capping is common in the wine industry to avoid contact with air and thus stop the aging process. Although glass is air resistant, other containers, such as cardboard, cannot be trusted to prevent oxygen from entering. In some cases, an oxygen-induced reaction can occur, causing a condition called “bottle disease”, which is considered a wine defect.
An ingredient called dimethyl sulfide (CH3-S-CH3) is often found in mature wines, and its flavor is similar to that of cabbage. How it is produced is still debated, although it is believed that it forms during maturation inside the bottle. Cork is the preferred option for closing bottles around the world.