CONTENT

Introduction

Chapter I - Glass and the bottle

• 1. General
• 2. History
• 3. The bottle
• 4. The evolution of forms
• 5. The elaboration of glass
  • 5.1. A definition of glass
  • 5.2. The raw material
  • 5.3. The colour
  • 5.4. Fusion
• 6. Moulding
  • 6.1. The types of machines
  • 6.2. The moulds
• 7. From manufacturing to the palletts
  • 7.1. Stabilisation or refiring
  • 7.2. Surface treatment
  • 7.3. The controls
  • 7.4. Packing
• 8. The ring
  • 8.1. Overview
  • 8.2. - Notions of tolerances
  • 8.3. - Definition and tolerances of interior diameters of finishes and necks
    • • Bore dimensions
    • • Entrance bore
    • • Through bore
  • 8.4. - The types of finishes
  • 8.5. - Plain cork finishes
    • • Generalities
    • • Plain cork finish cetie
    • • The beginning of a finish
    • • Characteristics of the cetie finish
    • • The porto finish
    • • The finish for pommel
  • 8.6. - Cork finishes
    • • For flat wines
    • • For sparkling wines
    • • The cider-sparkling wine cork finish
    • • The champagne cork finish
  • 8.7. String finishes
  • 8.8. Crown finish
    • • Crown finish : sparkling wine and cider of 29
    • • Crown finish 29 champenoise
  • 8.9. Thread finishes for flat drinks
  • 8.10. Mixed finishes
  • 8.11. Other finishes

Chapter II - Cork and the cork

• 1. Cork
  • 1.1. Cork oak
  • 1.2. Cytology and histology of cork
  • 1.3. The chemical constitution of cork
  • 1.4. The physical properties of cork
  • 1.5. Cork faults
• 2. The bottle cork
  • 2.1. The harvesting of cork and plank treatment
  • 2.2. Cork manufacturing
    • • Band cutting
    • • Tubing
    • • The cleaning
    • • The sorting
    • • The filling
    • • The bevelling
    • • Agglomerated cork
    • • Champagne cork
    • • Marking the corks
    • • Surface treatment of corks
    • • Cork packaging - « sterile corks »
    • • Cork controls
    • • Recent developments
    • • Which cork for which wine ?
    • • Future of cork in corkage for wine.

Chapter III - Natural cork corkage machine

• 1. Overview
• 2. The hoper
  • • Feeding of corking machines
• 3. Mounting mechanisms and bottle position
• 4. The corkage head
  • 4.1. Lateral compression corking machines
  • 4.2. Rolled compression corking machines
  • 4.3. Triple compression corking machines
  • 4.4. Quadruple compression corking machines
  • 4.5. Other compressions systems
• 5. The heating of the corker
• 6. The injection of co2 - corking under vacuum
• 7. The choice of the corking machine
• 8. The maintenance of natural cork corking machines

Chapter IV - Corkage operations

• 1. The control. Of bottle reception
• 2. The control of cork reception
  • 2.1. Verification of the deliver y aspect
  • 2.2. Dimensional control
  • 2.3. The measurment of humidity
  • 2.4. Mechanical control
  • 2.5. Surface treatment controls for corks
  • 2.6. Control of cork dust removal
  • 2.7. Other controls
  • 2.8. The microbiologic al control of corks
  • 2.9. The control of agglomerated corks
  • 2.10. The control of champagne cork
• 3. Level of bottle filling
  • 3.1. The determination of level of bottling
  • 3.2. Corkage to the rim or « till it spurts »
  • 3.3. The expansion of wine under the effect of temperature
• 4. Placing the cork
  • 4.1. The compression of the cork
  • 4.2. The driving of the cork
  • 4.3. The placement of a cork in a damp bottle neck
  • 4.4. The depth to which the cork is plunged
  • 4.5. Interior pression of bottle
  • 4.6. The laying down of the bottles
  • 4.7. Corkage with co2
  • 4.8. Vacuum corkage
  • 4.9. The aging of the cork
• 5. The use of the champagne cork
• 6. Corking with plastic
• 7. The synthetic cork
• 8. Corks with a head
• 9. Post corkage controls («patent » corks)
• 10. The storage and transport of bottled wines

Chapter V - Capsulling and metallic screw capping

• 1. The outer covering
  • 1.1. Outer covering capsules
  • 1.2. Capsules distributors
  • 1.3. The capsuling machines
• 2. Screw caps
  • 2.1. Screw caps
  • 2.2. The placement of screw caps
  • 2.3. Requirements for screw caps
  • 2.4. The corrosion and durability of screw caps
  • 2.5. Gaskets (sealing disks)
  • 2.6. The image of the screw cap for consumers
• 3. Crown seals
• 4. The setting proportions of different types of capsules
  • 4.1. Manufactoring : comptoir commercial champenois
  • 4.2. Manufactoring : emballage couronnes s.A.
  • 4.3. Manufactoring : optima

Chapter VI - Technical difficulties of corkage

• 1. Dust - the « voltigeurs »
• 2. Difficulties with cork extraction
• 3. Driving of the cork
• 4. Rotation of the cork
• 5. Remounting of the cork
• 6. Sealing faults
• 7. About the cork
• 8. Protein haze
• 9. The presence of an oily surface layer in bottles
• 10. Organoleptic changes to wine attributed to the cork
  • 10.1. The state of research on the « corked taste »
  • 10.2. The true « corked taste »
  • 10.3. Mould taste
  • 10.4. Relation between leakage and « corked taste »
  • 10.5. The taste of cork
  • 10.6. The possible role of trichloroaniso le 2, 4, 6
  • 10.7. False « corked » taints

Bibliography

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