Conferència del XXII Congrès Anual de l'Associació Catalana d'Enòlegs

1. Alplast spa - ITALIA
Tapas Rosca
XXIIè CONGRÉS I LA NIT DE L’ENOLOGIA DE L’ACE
1 i 2 d’abril de 2011

2. Intruduction
Winemaking is capturing elements
Bottling is preserving these elements :
-Mantein the elements throught the life of wine
-Allow them to develop and mature properly
In this process, the seal of the bottle is vital

3. Screw cap
In the modern wine world, every producer
competes on a global stage against an ever
growing number of players.
The market is more competitive than in any
other area.
TARGET
To create the hightest quality product
The most appealing package
The most affordable price

4. Screw Capsules History
1856 Invention of screw cap, with a cork disk attached
1889 screw cap patented in UK
1930s Wine study University of California Davis
1959-1966 various tests on Boreaux , Bourgundry and Alsace wines
provide consistents results
1970s First trials in Switzerland and Italy
1975 Australian Saltram, McWilliams, Yalamba release red and white
wine with screw
1980s Swiss winemakers turn to screw caps “en masse”
1990 Saranex liners introduced – BVS finish introduced
2002 UK supermarket Tesco and Sainsbury stipulate wines in screw
caps

5. The bottle neck
BVS

6. The liners
Sanex – Saranex+TIN
Expanded Polietylene Saranex
LDPE
EPE
Foam
Paper Kraft
LDPE or PVDC Film TIN

7. The seal
Old seal with NO deformation

8. Reasons for choosing screw caps for
wine
Remove the risk of cork taint (TCA)
Remove the threat of spodadic oxidation
Avoid Flavour modification
Allow the proper ageing of wines (red and wine)
Mantain a reliable long-term seal
Facilitate vertical storage
Provide greater resistance to temperature change
Not effected by humydity
Wines can be celalred for longer period
Easy to open and reseal
Cheap
Can be Ricycled

9. Oxigen ingress is not a condition for
wine ageing
The measurements for oxygen permeation throught corks
and screw caps reveal a great deal about the role of
oxygen in wine development.
These results have come to light only in recent years
Corks 0,0001 – 0,1227 mL O2 per day
Screw 0,0002 – 0,0008

10. Production Process
Quality control
Aluminium:
mechanical characteristics
Dimensions
Appearance –
Grain
Aluminium foils
Liner
Width and diameter
Aspect
Compressibility
Elastic recovery

11. Production Process
Litho printing Quality control
Flat Printing
Varnished dry film
Appearance and colour
Behaviour of coating

12. Production Process

13. Production Process

14. Embossing and drawing
Quality control
Dimensions of drawn piece
Printing centred
Appearance
Trimming ring

15. Production Process

16. Production Process

17. Production Process

18. Production Process

19. Production Process

20. Side decoration
Quality control
Colour
Appearane
Behavious of printing on
beading area.

21. Beading and insertion
of the liner.
Quality control
Beading
Dimension
Skirt diameter
Bead diameter
Perforation diameter
Appearance
Insertion of liner
Identification of liner and
traceability
Inspect presence of liner by
photo cells and
mechanicals cell

22. Capping Test
Quality control
Opening Torque
Bridge performance upon
capping
Varnish performance upon
capping

23. Capping
Head pressure 140-180 kg
Pressure block 27,5 +/- 0,01 mm
Pressure block reform indentation
dept 1,5 +/- 0,1 mm
Side pressure for rollers 8-12 kg
Roller Nose Radius 0,75-0,80 mm
Opening torque 8-14 kg/cm (0.9-
1.90Nm) (6-20 extreme)

24. Winemaking and Chemistry
Dissolved Oxigen
Carbon Dioxide CO2
Sulphur Dioxide SO2
All wines should be organoleptically and analitically assessed by
the winemakers for final adjustment prior to bottling. The reliable,
inert seal provided by the screw cap ensure that this closure
preserves the integrity of the wine entrusted to it.
The extent of the impact of teh closure on the wine, has led some
to even suggest that it should be included in any discussion of
“terroir”.