Bottling

Adoption

• Temperature increase of 15° C during storage or transport
• Natural cork 1 mm deep,
• Internal pressure after filling 0.2 bar,
• Still wine CO2 content < 1,2 g/l,
• Volume expansion factor = 0,00026   1/°K    

Please enter your data into our formular below. If all fields are filled, the result will be shown.

* For openings according to DIN-EN 12726, a mean diameter of 20 mm (50 mm below the upper edge of the mouth) can be expected. The actual course of the mouth varies from bottle to bottle.
Headspace = airspace between wine surface and natural cork

**The value can be determined by sampling or taken from the information on the bottom of the bottle (e.g., 63 mm).

At filling temperatures other than 20°C

* For openings according to DIN-EN 12726, a mean diameter of 20 mm (50 mm below the upper edge of the mouth) can be expected. The actual course of the mouth varies from bottle to bottle.
Headspace = airspace between wine surface and natural cork

**The value can be determined by sampling or taken from the information on the bottom of the bottle (e.g., 63 mm).

after filling, on headspace and internal bottle pressure.

Factors

• Still wine CO2 content <1.2 g / l *
• Cork diameter chosen to match the bottle mouth
• Temperature between 5°C and 40°C

Please enter your data into our formular below. If all fields are filled, the result will be shown.

* CO2 levels cause outgassing when the temperature increases and thus an additional increase in the internal pressure of the bottle.

** For openings according to DIN-EN 12726, a mean diameter of 20 mm (50 mm below the upper edge of the muzzle) can be expected. The actual course of the mouth varies from bottle to bottle.
Headspace = airspace between wine level and natural cork

*** Determine with pressure gauge (needle gauge). Typical values for corking with a vacuum are between -0.2 and 0.2 bar. Without pressure-reducing measures, the values can be over 3 bar with a small headspace.

**** The remaining headspace goes to 0, and the pressure rises to infinity; but in fact, the pressure between the bottle wall and cork builds up and either pushes the cork out of the bottle or the bottle bursts.