Guide No. 3
Revision I
Published on: 31/07/2020
Tirage (bottling) and final corking of quality sparkling wines produced in specific regions (VMQPRD) on 29mm and 26mm crown closure. (NF H35 029)
Scope of application
This guide is intended for producers of quality sparkling wines who carry out the secondary fermentation process in the bottle, also known as bottle fermentation. These sparkling wines undergo two successive closure operations in the same bottle, a tirage (bottling) closed by a "bidule" and metal crown cap with synthetic liner, or by a cap with built-in bidule, followed by final corking with a traditional cork (agglomerated cork/two disks of natural cork) or a micro-agglomerated cork, held in place by a wire cage (or "muselet").
This guide can nevertheless be used by sparkling wine producers, for the parts that concern them, who use methods other than in-bottle secondary fermentation.
Please note that this guide does not cover tirage (bottling) or final corking using cork stoppers held in place by clips.
The conformity of the supplies, their conditions of use and the required verifications constitute the good practices to guarantee high-quality closures.
This guide is also intended to facilitate the diagnosis of malfunctions. For more detailed information on the various supplies (bottles, bidules, caps, corks, and wire cages), readers can refer to the guides specific to each of these supplies, if they exist, and to the suppliers' specifications.
This guide is the interprofessional reference document, but it can be supplemented by contractual specifications established between suppliers and users.
This guide can nevertheless be used by sparkling wine producers, for the parts that concern them, who use methods other than in-bottle secondary fermentation.
Please note that this guide does not cover tirage (bottling) or final corking using cork stoppers held in place by clips.
The conformity of the supplies, their conditions of use and the required verifications constitute the good practices to guarantee high-quality closures.
This guide is also intended to facilitate the diagnosis of malfunctions. For more detailed information on the various supplies (bottles, bidules, caps, corks, and wire cages), readers can refer to the guides specific to each of these supplies, if they exist, and to the suppliers' specifications.
This guide is the interprofessional reference document, but it can be supplemented by contractual specifications established between suppliers and users.
Table of contents
Introduction
Contributors (Revision I)
Contents
1. Scope of the guide
2. Definitions
2.1 Method of producing a quality sparkling wine (taking as example wines produced according to the Traditional Method)
2.2 Tirage (bottling)
2.2.1 Overview
2.2.2 Function
2.2.3 Specifications
Contributors (Revision I)
Contents
1. Scope of the guide
2. Definitions
2.1 Method of producing a quality sparkling wine (taking as example wines produced according to the Traditional Method)
2.2 Tirage (bottling)
2.2.1 Overview
2.2.2 Function
2.2.3 Specifications
2.3 Disgorgement
2.3.1 Overview
2.3.2 Specifications
2.4 Final corking
2.4.1 Overview
2.4.2 Function
2.4.3 Specifications
2.5 Internal pressures
3. General requirements
3.1 Health and safety
3.2 Risk analysis
3.3 Traceability of supplies
3.4 General principles of statistical control
3.5 Storage recommendations
3.5.1 Storage premises
3.5.2 Environmental conditions
3.5.3 Personnel and equipment
3.5.4 Shelf life and integrity of the original packaging of the supplies
3.6 Transport recommendation
4. Bottling supplies
4.1 Bottle
4.1.1 Terminology - Functions
4.1.2 Constituent materials
4.1.3 Dimensional characteristics
4.1.4 Verifications
4.1.5 Storage - Identification
4.1.6 Storage particularities
4.2 Bidule
4.2.1 Terminology - Functions
4.2.2 Constituent materials
4.2.3 Dimensional characteristics
4.2.4 Verifications
4.2.5 Storage - Identification
4.3 Crown cap
4.3.1 Terminology - Functions
4.3.2 Types of caps
4.3.3 Constituent materials
4.3.4 Dimensional characteristics
4.3.5 Verifications
4.3.6 Storage - Identification
4.4 Final cork
4.4.1 Terminology - Functions
4.4.2 Constituent materials
4.4.3 Dimensional characteristics
4.4.4 Incoming controls
4.4.5 Storage - Identification
4.4.6 Storage particularities
4.5 Wire cage
4.5.1 Terminology - Functions
4.5.2 Constituent materials
4.5.3 Dimensional and physical characteristics
4.5.4 Storage - Identification
4.5.4.1 Packaging
4.5.4.2 Identification
4.5.5 Verifications
5. Equipment and conditions of use
5.1 Tirage (bottling)
5.1.1 Preliminary operations
5.1.1.1 Filling levels and temperatures
5.1.1.2 Measuring the Wine Level
5.1.2 Fitting the Bidule.
5.1.3 Capping
5.1.4 Preliminary checks
5.1.5 Capping check prior to production
5.1.5.1 Visual inspection of the cap
5.1.5.2 Control the dome of the crimped cap using a gauge
5.1.5.3 Checking crimping settings before bottling
5.1.6 Capping Checks During Production
5.1.6.1 Visual inspections and checking cap convex crown
5.1.6.2 Checking Crimping During Production
5.1.7 Checking capping by resistance to pressure - Bubble point test: checking the pressure resistance of the tirage (bottling) closure
5.2 Disgorgement
5.3 Final corking
5.3.1 Cork stopper
5.3.1.1 Storage of cork stoppers
5.3.1.2 Prior preparation of the corks
5.3.1.3 Corking
5.3.2 Fitting the wire cage
5.3.3 Checking the final cork extraction force
6. Handling, storage and transport during production
6.1 Handling
6.2 Storage
6.3 Transport
7. Supplies end of life
8. Related documents
8.1 Cetie documents
8.2 Standards
8.3 Legal documents
8.4 Bibliography
9. Document history
ANNEXES
Annex A – Contributors to the first edition
Annex B – Scope and regulatory definitions
1. QSWPSR regulatory definitions
2. Presentation rules for certain products
Annex C Main regulations
Annex D Pressures, definitions and relation with carbonation
Annex E Measurement of the overpressure of sparkling wines
1. Mechanical aphrometer (méthode OIV-MA-AS314-02)
2. Laser aphrometer (non-destructive measurement)
3. Overpressure during wine production
Annex F QSW 75cl, 29mm glass bottle - dimensioned drawing
Annex G – Supply verification templates
Annex H Measurement of the extraction torque after installation
Annex I Pressurising apparatus for bubble point test
Annex J Sampling flow charts
Flow chart 1: Case of a single-head capping machine
Flow chart 2: Case of a multi-head capping machine
2.3.1 Overview
2.3.2 Specifications
2.4 Final corking
2.4.1 Overview
2.4.2 Function
2.4.3 Specifications
2.5 Internal pressures
3. General requirements
3.1 Health and safety
3.2 Risk analysis
3.3 Traceability of supplies
3.4 General principles of statistical control
3.5 Storage recommendations
3.5.1 Storage premises
3.5.2 Environmental conditions
3.5.3 Personnel and equipment
3.5.4 Shelf life and integrity of the original packaging of the supplies
3.6 Transport recommendation
4. Bottling supplies
4.1 Bottle
4.1.1 Terminology - Functions
4.1.2 Constituent materials
4.1.3 Dimensional characteristics
4.1.4 Verifications
4.1.5 Storage - Identification
4.1.6 Storage particularities
4.2 Bidule
4.2.1 Terminology - Functions
4.2.2 Constituent materials
4.2.3 Dimensional characteristics
4.2.4 Verifications
4.2.5 Storage - Identification
4.3 Crown cap
4.3.1 Terminology - Functions
4.3.2 Types of caps
4.3.3 Constituent materials
4.3.4 Dimensional characteristics
4.3.5 Verifications
4.3.6 Storage - Identification
4.4 Final cork
4.4.1 Terminology - Functions
4.4.2 Constituent materials
4.4.3 Dimensional characteristics
4.4.4 Incoming controls
4.4.5 Storage - Identification
4.4.6 Storage particularities
4.5 Wire cage
4.5.1 Terminology - Functions
4.5.2 Constituent materials
4.5.3 Dimensional and physical characteristics
4.5.4 Storage - Identification
4.5.4.1 Packaging
4.5.4.2 Identification
4.5.5 Verifications
5. Equipment and conditions of use
5.1 Tirage (bottling)
5.1.1 Preliminary operations
5.1.1.1 Filling levels and temperatures
5.1.1.2 Measuring the Wine Level
5.1.2 Fitting the Bidule.
5.1.3 Capping
5.1.4 Preliminary checks
5.1.5 Capping check prior to production
5.1.5.1 Visual inspection of the cap
5.1.5.2 Control the dome of the crimped cap using a gauge
5.1.5.3 Checking crimping settings before bottling
5.1.6 Capping Checks During Production
5.1.6.1 Visual inspections and checking cap convex crown
5.1.6.2 Checking Crimping During Production
5.1.7 Checking capping by resistance to pressure - Bubble point test: checking the pressure resistance of the tirage (bottling) closure
5.2 Disgorgement
5.3 Final corking
5.3.1 Cork stopper
5.3.1.1 Storage of cork stoppers
5.3.1.2 Prior preparation of the corks
5.3.1.3 Corking
5.3.2 Fitting the wire cage
5.3.3 Checking the final cork extraction force
6. Handling, storage and transport during production
6.1 Handling
6.2 Storage
6.3 Transport
7. Supplies end of life
8. Related documents
8.1 Cetie documents
8.2 Standards
8.3 Legal documents
8.4 Bibliography
9. Document history
ANNEXES
Annex A – Contributors to the first edition
Annex B – Scope and regulatory definitions
1. QSWPSR regulatory definitions
2. Presentation rules for certain products
Annex C Main regulations
Annex D Pressures, definitions and relation with carbonation
Annex E Measurement of the overpressure of sparkling wines
1. Mechanical aphrometer (méthode OIV-MA-AS314-02)
2. Laser aphrometer (non-destructive measurement)
3. Overpressure during wine production
Annex F QSW 75cl, 29mm glass bottle - dimensioned drawing
Annex G – Supply verification templates
Annex H Measurement of the extraction torque after installation
Annex I Pressurising apparatus for bubble point test
Annex J Sampling flow charts
Flow chart 1: Case of a single-head capping machine
Flow chart 2: Case of a multi-head capping machine
History
First edition: 03/1994
Revision I: 07/2020
First edition: 03/1994
Revision I: 07/2020
Contributors
ACTEGA, BERTOLASO, BRITISH GLASS, CAN PACK, LABORATOIRES CEVAQOE, CIVC (COMITÉ INTERPROFESSIONNEL DU VIN DE CHAMPAGNE), DIAM BOUCHAGE, FFL (FÉDÉRATION FRANÇAISE DU LIÈGE), GROUPE ICV, HENKEL ADHESIVE TECHNOLOGIES, JSP VALENTIN EMBALLAGE, PELLICONI FRANCE, SAVERGLASS, SAVERGLASS, SOFRALAB, SOLOCAP-MAB, TAPON FRANCE, VERALLIA FRANCE
