Cetie Guide No1 Eng

CE.T.I.E.
Centre Technique International de l’Embouteillage et du Conditionnement

International Technical Centre for Bottling and related Packaging
Internationales Zentrum für Abfüll- und Verpackungstechnik
112-114 RUE LA BOETIE, 75008 PARIS – FRANCE

TEL. + 33 1 42 65 26 45 – TELECOPIE + 33 1 40 07 03 21 – E-mail : contact@cetie.org - Site web : www.cetie.org
THE PRACTICAL GUIDELINES FOR BOTTLING
PRACTICAL GUIDELINE N° 1
CAPPING OF STILL WINES

ON A CORK MOUTH FINISH
Edition 2008
CAPPING OF STILL WINES ON A CORK MOUTH FINISH
Practical guide produced by the International Technical Centre

For Bottling and related Packaging (CETIE)
Contributors
• Sofia Afonso CE Liège
• Jean-Marie Aracil FFSL - Fédération Française des Syndicats du Liège
• Thierry Bergeon Thierry Bergeon Embouteillage
• Jean-Marc Berthier Gai France
• Jean-Michel Blanc Saint-Gobain Emballage
• Francis Bonnel Chantovent
• Jacques Chantereau Ets André Zalkin
• Grégory Choplin Ets André Zalkin
• Michel Coulet Thierry Bergeon Embouteillage
• Alexandre Depoortere Arol
• Delphine Ducasse FFSL - Fédération Française des Syndicats du Liège
Ducasse-Buzet
• Jean-Michel Fox Nomacorc
• Felix Gonzalez Ramondin Capsules
• Jacques Granger Alcan Packaging Capsules
• Bruno Guillemat Pernod Ricard
• Mickael James Nomacorc
• Thierry Laborie Euralis Agro Vigne
• Michel Laure Arol
• Yves Lehmann Nomacorc
• Jacques Lemblé FFSL - Fédération Française des Syndicats du Liège
Bouchons Trescases
• Pascal Montier Saint-Gobain Emballage
• Jacinthe de Montecler Pernod Ricard
• Sergio Moutinho CE Liège
• Marcos Garcia Muñoz Anfevi
• Jean-Michel Riboulet Cevaqoe
• Yannick Riou Remy Kaps
• Giuseppe Sicco Saint-Gobain Vetri
• Martine Sow Novembal
• Jean-Claude Tissot O-I Europe
• Anthony Vallée Ets André Zalkin
Animator
• Patrick Bizart Oeneo-Bouchage
The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

Page 1
INTRODUCTION
This new edition is the up-dating of the French language practical guide entitled Capping
of still wines on a cork mouth finish, edited in 1996 by INE, Institut National de
l’Embouteillage ; INE has been merged in CETIE at January 1st, 2002.
These guidelines are intended to give an interprofessional reference which is recognized

as such by all. They contain and define the technical bases and the current state-of-the-
art rules in this specialized sector.
Fulfilling the obligation of suppliers to inform the users, they also contribute to guarantee
the delivery on the market of safe and wholesome products as well as consumer safety.
Such characteristics are essential to secure the durability of products.
Various European involved parties have participated in the writing of this practical guide.
All drawings and pictures shown in this guideline are given as examples to facilitate the
understanding of explanations. As a consequence, they are neither a recommendation
of equipments nor representing the whole existing equipments available on the market.

Page 2
FOREWORD
This guideline applies to the capping of still wines with a cork mouth finish as per CETIE
data sheet GME 50.01 which has been used as a base for the European standard EN
12726.
If application is done on another finish, the user must carry out sealing tests to ensure
that this application is technically acceptable.
The term “still wines” does not exist in the legislation.
Still wines are defined as having a level of carbonation below 1.2 grams per litre of
liquid, and for which the over-pressure due to carbon dioxide is below one bar in sealed
containers when kept at a temperature of 20°C.
For wines with a level of carbonation above 1.2 grams per litre of liquid (but below 2 000
mg), suitable stoppers must be used (diameter above 24 mm for natural cork, to be
defined for other types of stoppers).
Drawing of the CETIE cork mouth finish

Page 3
SUMMARY
INTRODUCTION
FOREWORD
1. PRESENTATION OF THE STUDY page 5
2. LIMITS OF THE STUDY page 6
3. CAPPING page 7
31. Presentation
32. Functions
33. Sealing
34. Suitability of stopper length / control height of the finish
35. Brief physical principles
351. Definitions
352. Pressure developed within bottles
353. Hydraulic pressure
4. GLASS BOTTLE FINISH page 17

41. Presentation of the cork mouth finish
42. External profile
43. Internal profile
5. STOPPERS page 20
51. Functions
52. The various categories of stoppers
53. Natural & Technical cork stoppers
531. Drawings
5311. Natural corkwood stoppers
5312. Technical cork stoppers
532. Inspection conditions
533. Characteristics
54. Synthetic stoppers
541. Drawing
55. Storage conditions
6. CONDITIONS OF APPLICATION page 26

61. Foreword
62. Corking machine
63. Inspection of jaws
64. Inspection of the stopper-pushing pin
65. Inspection of the mouthpiece
66. Inspection of the bottle-centring device
67. Inspection of bottle platforms
68. Corking rates
69. Liquid layer (or film) between glass and stopper
7. CAPSULES (OVERCAPS) page 39

71. Functions
72. The differents types of capsules
73. Dimensions
731. One-piece drawn capsules
732. Two-parts glued capsules
74. Distribution and capping equipments
741. Equipments to be used with the different types of capsules
742. Distribution of capsules
7421. Main types of feeders
7422. Specifications – Working
743. Prefolding
7431. Principle diagram
744. Crimping
745. Shrinkage
ANNEX : FILLING LEVEL page 54

Page 4
1. PRESENTATION OF THE STUDY
The committee has defined :

- the functions of the sealing and its limits,
- the functions of each of the components,
- the specifications of each of the components in relation with the other ones,
- the suitable application conditions to fulfil the global functions in the determined
limits.
Standard units
- internal pressure, expressed in Pascal : Pa

105 Pa = 1 bar = 1.0197 kgf/cm2 (rounded off to 1.02)
- loads, expressed in Newtons : N

1 N = 0.10197 kgf (rounded off to 0.102)
- torques, expressed in Newton-metre: N.m

1 N.m = 8.85 lbf.in
Reference standards
The standards or documents referred to do not quote any dates of publication. Everyone
involved should check the validity of these documents.
Checking of measuring equipment
Equipment used for inspection (gauges, standard measures, pressure gauges, etc.)
must be calibrated regularly. Recommended frequency is 12 months maximum for
equipment used in normal conditions versus their design. This time period must be
decreased in case of more intensive use or more delicate equipment.

Page 5
2. LIMITS OF THE STUDY
The glass finish specified in CETIE data sheet GME 50.01 and in European standard EN
12726, has been approved by :
- the European glass manufacturers
- the Confédération Européenne du Liège (European Cork Federation)
- the cap manufacturers
- the CETIE members as well as numerous professionals
This finish has been designed to be used with a stopper at 44mm length maximum.
For bigger lengths, see paragraph 34 page 10 : “Fitting between stopper length and
finish height”.
If all specifications described in this document are met, the internal equilibrium pressure
(over-pressure) within the bottle can reach 1 bar maximum.
Extraction force of the stopper.
Depending on the different parameters taken for this study, the value must be, 1 hour
after capping, between 12 and 40 daN with a cork stopper and between 10 and 45 daN
with a synthetic stopper.
Its value and the way of its measurement can be specified in a “cahier des charges”.

Page 6
3. CAPPING
31. PRESENTATION

Page 7
32. FUNCTIONS
The capping must fulfil the following functions :
• SEALING to liquids in the limit of pressure of 1 bar defined in paragraph 2.
• EASY APPLICATION of all components, automatically.
• EASY OPENING of all components
• TAMPER EVIDENCE (Pilferproof capsule)
• SUPPORT OF THE FISCAL STAMP (Pilferproof capsule)
• SUPPORT OF COMPULSORY INFORMATIONS (Pilferproof capsule)

and/or OPTIONAL INFORMATIONS (Capping)
The materials used must bring no change to the original characteristics of the wine and
must be in conformity with any applicable legislation :
• materials and articles intended to come into contact with foodstuffs
• packaging and packaging waste

Page 8
33. SEALING
To fulfil the sealing function, the wine must not be able to pour between the glass and
the stopper at the point situated at 45 mm from the top of the finish.
The suitable diameter at this place has been calculated in relation with the percentage of
the cork dimensional recovery during the first minutes after capping.
It is necessary to leave enough time to the stopper to exert on the glass an adequate
force.
As a consequence it is necessary to wait at minimum 3 minutes before to put bottles in a
horizontal position.
In this way the stopper will not be stained by the wine on its roule.
Very often a stained stopper witnesses that one or several conditions described in this
document have not been met :
- non suitability of dimensions
- too high pressure during and after capping
- bottles put too early in a horizontal position
- etc.
The sealing defect which can result means a risk for the integrity of the wine quality.

Page 9
34. SUITABILITY OF STOPPER LENGTH / CONTROL HEIGHT OF THE FINISH
The inspection dimension d.2, situated at the height H from the top of the finish, has
been calculated to ensure the sealing in relation with the percentage of the cork
dimensional recovery.
Stoppers must be suitable for this height.

Indeed, below this inspection point, the shape of the neck is more or less bell-shaped
and a too long stopper will not exert, in this area, enough pressure to ensure the sealing.
This is not related with the filling level.

When the bottle is in a horizontal position, the wine can pour between the glass and the
cork and create favourable circumstances for a possible leak.
Higher is the pressure into the bottle, more the risks of leak are important.

Page 10
35. BRIEF PHYSICAL PRINCIPLES
351. Definitions
• Absolute pressure
Value of the pressure within an enclosed space, assuming a zero pressure. For
example: atmospheric pressure = 1.013 bar.
• Relative pressure (over- pressure)

Value of the pressure within an enclosed space, for which the reference is the
pressure existing outside this enclosed space. For example: pressure within a
container (0 bar), when referred to atmospheric pressure.
• Equilibrium pressure
Value of the pressure obtained within a container for a specific product, volume
and homogeneous temperature at thermodynamic equilibrium, i.e. at the end of
an infinite period of time.
In practice, to obtain a close approximation of the equilibrium pressure rapidly, the
container is shaken until the temperatures and pressures stabilise.
Formal calculations and temperature-pressure curves generally give the
equilibrium pressure.
• Homogeneous temperature
The changes in temperature in a medium are not instantaneous, it depends upon
the environment. Thermal exchanges between two bodies are not immediate,
they depend upon state (gaseous, liquid, solid) and the environment in which they
are to be found.
A liquid placed in a glass container,

itself placed within an enclosed space
at a temperature of T, may require
several hours to reach an
homogeneous temperature, i.e. when
all points of the liquid are at
temperature T.

Page 11
352. Pressure developed within bottles
Any sealed system has a limited resistance to pressure.
The bottler should bear this point in mind when bottling, but also during transport and
storage when the capping may be subject to unforeseen constraints or particularly
thermal factors.
It should be remembered (elementary law of physics):

- that any liquid subjected to a rise in temperature will expand (the amount of
expansion being specific to the particular packaged product).
- that this expansion compresses the gases contained in the headspace, thus
creating an increase in the relative pressure within the package, which tends to
infinity when the liquid is in contact with the sealing.
The factors having a significant impact on the pressure developed within the bottle are :
• the head space (stopper in place) = free space
• the alcoholic content of the product
• the sugar content of the product
• the composition of the gases in the head space
• the temperature (homogeneous) of the product
• Head space
The percentage of head space at 20° C must be sufficient to allow the expansion of the
wine if the temperature rises, without the pressure into the bottle be above 1 bar.
The table below gives, as examples, for 75 cl bottles and depending on their filling level,
the percentages of head space after capping with stoppers of different lengths, in normal
conditions of application.
Average % of head space in relation with capacity

Filling level
at 20 °C
L = 53 mm L = 49 mm L = 44 mm L = 38 mm
55 mm 0.1 % * 0.3 % * 0.5 % 0.8 %

63 mm 0.6 % 0.8 % 0.9 % 1.2 %
It can be seen that, in all situations, the percentage of head space is around 1% at the
maximum, i.e. low.
* usages to ban

Page 12
• Alcoholic content of the product
Graph in page 15 has been established with the curves of distilled water with addition of
(in volume) :
10 % ethanol for the lower curve (B)
16 % ethanol for the higher curve (A)
• Sugar content of the product
The impact of sugar content is low for the wines concerned by this guideline.
Indeed, almost all wines are showing an expansion curve situated between the two
curves A and B in the graph page 15.
• Composition of head space
9 Ambient air which contains around 20% of oxygen (soluble) and 80% of nitrogen,
practically insoluble.
9 Carbon dioxyde
Ambient air is replaced by CO2.
Benefits of a correct application:

- Few or no modification of the CO2 rate in the wine (=50 mg/l)
- No risk of wine oxidation by the air present in the head space
- Lower internal pressure, at origin
- CO2 solubility decreases the pressure rise when temperature increases.
Warning:
The added volume of CO2 will partly dissolve more or less quickly depending on
the actual dissolved CO2 rate in the wine.
9 Vacuum (relative)
Ambient air is removed before sealing.
This is the preferred solution, but its application is efficient only with suitable
equipment, correctly adjusted and maintained. Application must be associated
with checks of vacuum values in the bottle after sealing.
Recommended vacuum value: 0 bar ± 0.1 (relative).
NOTE: It is reminded that the introduction of nitrogen as a protection against

oxidation results in an opposite effect than the one given by the two above
techniques (carbon dioxide and vacuum).
Being almost insoluble, nitrogen gives an internal pressure higher than the
pressure given by ambient air.

Page 13
• Temperature of the product
When temperature is moving, internal pressure within the bottle is moving in the same
way.
Roughly in the sealed bottle, the curve pressure in relation with temperature is always
showing the same shape.
It can be seen that between temperatures T°1 and T°2 we are facing a situation of
leakers (hatched area).

Page 14
353. Hydraulic pressure
Indicative curve showing the approximate temperatures to which the wine will contact
the stopper and will apply a hydraulic pressure.
In all cases, this pressure will result either in a move up of the stopper, or in a leak
(and/or both situations at the same time).
Curve A : curve of expansion of distilled water with an addition of 16 % ethanol (in volume)
Curve B : curve of expansion of distilled water with an addition of 10 % ethanol (in volume)

Page 15
Reading of the graph
Taking in consideration the average head space between the stopper and the most used
filling levels (55 and 63 mm), it can be seen at which temperature the wine will come in
contact with the stopper.
Examples : stopper length = 44 mm

filling level at 20 °C = 63 mm
⇒ contact at temperature between 43°C and 46°C
stopper length = 49 mm
filling level at 20 °C = 55 mm
⇒ contact at temperature between 29°C et 31°C
In the case of hot filling, it can be seen which are the filling levels and the stopper
lengths to be used, depending on temperature.
Example: temperature at filling 45 °C

⇒ only one solution: stopper length 38 mm, filling level at 20 °C = 63 mm
Warning : All parameters have been taken at their average value. If the situation is very
close of curve A, it is strongly recommended to draw the actual expansion
curve of the product.
NOTE : In the hatched quarter circle (at the bottom of the left side of the graph) are the
capping told « à la giclée » as well as the use of a stopper of 53 mm length with
a filling level at 55 mm. It can be easily understand why the working group bans
the use of these two practices.

Page 16
4. GLASS BOTTLE FINISH
41. PRESENTATION OF THE CORK MOUTH FINISH

Page 17
42. EXTERNAL PROFILE
Dimensions (mm) Comments
D.1 27 ± 0,5
D.2 29 ± 0.5
D.3 29.5 ± 0,5 preferable difference : D.3 - D.4 = 2 mm
(to maintain the capsule on the neck)
D.4 27.5 maxi
mean Ø = Ø maxi + Ø mini

D.5 mean = 28.3 mini
2
2

Page 18
43. INTERNAL PROFILE
This diameter is measured at

approximately 3 mm (5 mm max) down
from the top of the finish. On this height,
profile construction to suit glass
manufacturer.
This diameter can - at max - be 1 mm

greater than the actual mean Ø d 1.
Internal profile :
All mean diameters measured on the 45
mm length must be greater than the
actual mean diameter d 1.
Provisional exception for light weight
bottles :
At 25 mm max height, the measured
mean diameters can be lower (0.5 max)
than the actual mean Ø d 1.
with an ovality of 0.5 mm max included between

d1 Ø 18.5 ± 0.5
Ø max 19 mm and Ø min 18 mm
with an ovality of 1 mm max included between
d2 Ø 20 ±1
Ø max 21 mm and Ø min 19 mm
Through bore 17.5 min through the neck for use of a filling tube with a Ø 16 mm max
mould joint mould joint
Optional constructions of the entrance bore A

Page 19
5. STOPPERS
51. FUNCTIONS
• Sealing to liquids.
• Opening using a corkscrew, within the specification limits (extraction force).

See European Standard EN 4887 “Cork removal devices – General requirements”
as well as French Standard AFNOR NF D 27-305 “Spiral bits for cork-screws”.
• Carrying information.
52. THE VARIOUS CATEGORIES OF STOPPERS
There are three large distinct categories:
• Natural corkwood stoppers are made entirely from cork, wrought to size and
punched from the bark of a cork oak. They can be sealed (colmated) as part of an
additional treatment consisting of filling the pores (lenticels) with cork dust and
glue. Stoppers which have undergone this filling operation are normally
designated as “colmated natural cork stoppers”.
• Synthetic stoppers are manufactured from synthetic materials: polyolefin – EVA

copolymers, etc. They can be manufactured by injection-moulding, mono-
extrusion or co-extrusion.
• Technical cork stoppers:

- Agglomerated cork stoppers are obtained by agglomeration of cork granules
– with a particle size in the range from 0.25 mm to 8 mm – with binders.
- Treated agglomerated cork stoppers are obtained by agglomeration of cork
granules – with a particle size in the range between 0.25 mm and 8 mm –
with binders, including at least 51% cork granules (by mass). These
stoppers are prepared according to a procedure aimed at improving
organoleptic neutrality and can contain expanded synthetic materials.
- “n+n” stoppers consist of a body of agglomerated cork and n discs of natural
cork glued onto one or both ends. In this designation, n indicates the number
of discs used. The most commonly used stopper is the “1+1” stopper.

Page 20
53. NATURAL & TECHNICAL CORK STOPPERS
531. Drawings
5311. Natural corkwood stoppers
H ± 0.7
Note:
It is recommended not to
use a chamfer as this
reduces the sealing surface
between cork and glass. Ø 24 ± 0.5
Maximum eccentricity : 0.7 mm.
Heights “H” in mm : 38 – 44 – 45 – 49* – 53* – 54*.
* these heights are intended for use with adapted neck finishes and bottles.
It is reminded that a glass finish adhering to standard EN 12726 has been designed
for use with a cork stopper having a length of 44 mm and a diameter of 24 mm.

Page 21
5312. Technical cork stoppers
Ø ± 0.5 Ø ± 0.5 Ø ± 0.5
Agglomerated Treated agglomerated 1+1 stopper

cork stopper cork stopper
H Ø
Agglomerated cork stopper 38 to 44 mm 22.5 to 23.5 mm
Treated agglomerated cork stopper 38 to 49 mm 22.5 to 24.5 mm
1+1 stopper 40 to 44 mm 23 to 24 mm
532. Inspection conditions
As per Standard ISO 9727: 2007 – Parts 1 to 7.

Page 22
Characteristics
Bulk density Moisture Degree of Extraction force Liquid tightness Dust level
content dimensional
Types of stoppers recovery after
compression in daN in bars
Stopper length (relative pressure) in mg / stopper
in kg/m3 in % in %
38 mm 44 mm
Natural cork and
0.9 to 1.2 1.5 to 2.0
colmated natural Non Applicable 6.0 ± 2.0 90 minimum 12 to 35 15 to 40
according to range according to range
cork stoppers
Agglomerated cork
stoppers for still 290 ± 40 6.0 ± 2.0 90 minimum 12 to 35 15 to 40 0.9 2.0
wine
1+1 stoppers 270 ± 40 6.0 ± 2.0 90 minimum 12 to 35 15 to 40 1.2 2.0
Treated
0.9 to 1.2 1.5 to 2.0
agglomerated cork 260 ± 40 6.0 ± 2.0 90 minimum 12 to 35 15 to 40
according to type according to type
stoppers
Note: Refer to manufacturers’ specifications.

Page 23
54. SYNTHETIC STOPPERS
541. Drawing
H ± 0.3
Ø* ± 0.3
* the diameter depends on both the material and the manufacturer.
Maximum eccentricity : 0.50 mm.
Height “H” in mm : from 34 to 45 dependent on the manufacturer.
See data sheet CETIE EC 3-01 “Good practices for the use of synthetic stoppers”.

Page 24
55. STORAGE CONDITIONS
The storage time should be specified by the supplier because it depends on the surface
treatment and type of packaging used.
Stoppers should be left in their original packaging and good storage conditions should
be applied:
- Stoppers should be stored above ground.
- Stoppers should be stored in a clean, dry, odour-free and ventilated room.
- Stoppers should be stored at temperatures kept between 15 and 25°C (59 and
77°F) and sharp variations in temperature should be avoided.
- Stoppers should be stored in an environment with a relative humidity of between 40
and 65%.
- Stoppers must be kept away from all chemicals, pesticides, fungicides,
agrochemicals, chlorine-based sanitary products and treated wooden structures
(most especially those treated with halophenols).
Storage for 48 hours at a mean temperature of 20°C (68°F) before bottling enables the
stoppers to attain the optimal conditions for their use.
Stoppers bought first should be used first (FIFO).
Opened bags should be used immediately and completely.

Page 25
6. CONDITIONS OF APPLICATION
61. FOREWORD
Beyond the quality of components, the success of the sealing operation depends also on
general conditions in which this operation is carried out and particularly of the following
factors:
- correct condition and adjustment of the equipment,
- training of staff in charge of inspections, adjustments and operation of the equipment,
- inspections of sealing operation to be carried out at each production start-up and

regularly during production. Results must be documented and recorded.
Supplier specifications need to be applied at each change of stopper or bottle batch.
Any adjustment to equipment can only be done by specially trained technicians. Dates of
adjustments as well as setting values must be documented and recorded.
Note: The conditions for application of synthetic stoppers are similar to those for corks.
See document CETIE EC 3-01 "Good practices for the use of synthetic stoppers".
62. CORKING MACHINE
The components of a correctly equipped corking machine are:
• The compression jaws:

4 jaws
• The pushing pin
• The neck-centring device or mouthpiece
whose profile is adapted to the bottle neck finish
• The bottle-centring device
under the capping head (star grip, guides…)
• The bottle platform
which must allow compensation for varying bottle height (platform spring)
• The compression spring
• The vacuum or inert gas purging system
It is absolutely imperative to check the conformance to these characteristics and the

correct condition of the equipment before and during the corking operation.

Page 26
Schematic diagram

Page 27
Drawing of a corking machine head

Page 28
Drawing of the vacuum circuit
63. INSPECTION OF JAWS
• Compression
Compression must be as regular and slow as possible, to approach a perfect

cylinder.
- Position the pushing pin inside the jaws at the point of maximum tightness
(approximately at ¾ of its stroke).
- Check the diameter using a pre-calibrated dial indicator.
The correct dimension is Ø 15.5 mm + 0.5 / - 0 Optimum: 15.8 mm
Check the two dimensions at 90° (15.8 mm on following drawing).

Page 29

Page 30
• Compressing jaws assembly
It is very important to check, for each run, the cleanliness and degree of wear of:
- the jaws
- the slides
- the pivot rollers
- the whole of the system (screw, springs…)
as well as the lubrication of the system (with food-grade lubricants).
NOTE
In the event of heating of compression jaws:
- frequently check the cleanliness of the jaws,
- double the frequency of lubrication.
The jaws are very important wear parts which affect the quality of the sealing operation.
Their working life depends on the material of the jaws, the stoppers used, and the
maintenance of the system.
Order of working life : 1 million bottles minimum.
In particular, the condition of the surfaces should be monitored. Look for a good fitting
join at the edges, without "parrot mouth", the absence of nicks on the edges of the jaws
and absence of grooves in the ellipse of the jaws. Ensure also lack of clearance in the
roller of the moving slide (this should be changed at the same time as the jaws), and the
flatness of the slides without streaking or excessive wear.

Page 31
Schematic diagram

Page 32
Drawing and photograph of a compressing jaws assembly

Page 33
64. INSPECTION OF THE STOPPER-PUSHING PIN
• Check:
- the diameter
- the condition of the surface of the base and the cylinder

flatness, shape…
- the positioning
height, centring, jamming, parallelism with respect to the surface of the
stopper
• Specifications
+ 0.5
- Ø 14 mm
-0
Optimum diameter for the correct distribution of force without permanently

marking the cork.
- The pushing speed must be as high as possible.
- Vertical positioning.
The stopper once in place must not:

- protrude above the rim of the bottle,
- be inserted into the neck by more than 1 mm.
Adjustment is performed using a nut/locknut system or electrically on certain

rotary capping machines.

Page 34
65. INSPECTION OF THE MOUTHPIECE
• Check:
- the diameters of stopper way (tapered hole)
- the roundness of the way (no off-roundness or marks)
- the fitting of the internal profile with the finish and the bottle
- the condition of the internal surface
- the good condition of the system avoiding glass/metal contact
- the condition of the seals.
Schematic diagram

Page 35
Drawing of the mouthpiece with vacuum
Drawing of the centring piece with vacuum
Drawing of the mouthpiece with vacuum for n+n corks

Page 36
In the same way as the jaws, the mouthpieces and centring devices are also very
important wear parts which affect the quality of the operation.
They must be removed and cleaned once a day and after each incident.
For the mouthpiece, monitor the conical way (17 mm at the highest point, 16 mm at the
exit). Check the roundness to ensure no oval shaping or angular geometry. Ensure the
absence of signs of wear in the form of "file marks" at the intersection of the four jaws.
Take care that the angle of the centring taper is adjusted to provide good guidance for
the neck of the bottle, without any signs of lateral wear or chips.
66. INSPECTION OF THE BOTTLE-CENTRING DEVICE
• Check:
- The star grip device which must allow correct centring of the bottle under the
jaws. If necessary adjust the guides.
- The height of the heads which must be correctly adjusted with respect to the
bottle platform to allow:
- correct presentation under the head,
- good implementation of the compensation.
67. INSPECTION OF BOTTLE PLATFORMS
The surface must be flat and clean so as to ensure both the slipping and the vertical
positioning of the bottle.
• Check:
- that the support surface of the platform is parallel with the base of the pushing
pin
- the setting of the spring:

Initial force: 100 ± 20 daN
The spring must be changed preventively.
- the correct operation of the compensation (3 to 5 mm).
The smallest bottle (minimum height) must not be able to be turned by hand
once it is located between the mouthpiece and the bottle platform.

Page 37
68. CORKING RATES
Rates recommended by manufacturers of corking machines and stoppers :
Output per head (bottles per hour)
Maximum Recommended Minimum
Single head 2,500 2,000 800
Multi heads 1,500 1,250 800
NOTE:
- Minimum output:
Out-put below which the pushing speed is likely to cause the “crushing” of the
stopper during its penetration into the neck of the bottle.
- Difference in output between single-head and rotary multiple-head machines:

This difference is due to the kinematics of the single-head mechanism which allows a
saving of time by increasing the relative length of the sealing phase.
- But beware, on certain single-head machines, the displacement of the bottle too
rapidly and/or too abruptly into the guiding star grip can cause the wine to rise up the
walls of the neck, just at the time when the bottle has halted for capping. If such a
rising occurs, check the machine and/or reduce the speed.
69. LIQUID LAYER (OR FILM) BETWEEN GLASS AND STOPPER
The presence of a liquid (water or wine) between the stopper and the interior of the
glass finish forms an incompressible capillary film which can cause:
- the stopper to move up or down to a significant degree,
- the start of seepage and the formation of a passageway through which the wine
can leak out.
in this case, you should cause the process to get yet worse by maintaining the
cork in a permanently softened state.
In any event, higher quality corking will be achieved when residual moisture between the
glass and the stopper is at a minimum.

Page 38
7. CAPSULES (OVERCAPS)
71. FUNCTIONS
• Serve as tamper-evidence of the capping
• To be easily removed
either through a tear strip
or by cutting with a suitable tool
• Information support including the tax stamp
• Ensure the cleanliness of the stopper and neck finish
• Allow customization of the capping due to the printing possibilities of the capsule
72. THE DIFFERENTS TYPES OF CAPSULES
We characterize :
• The one-piece drawn capsules

Tin
Aluminium
• The two-parts glued capsules

Aluminium head, shrinkable plastic skirt
Aluminium head, laminate skirt
Aluminium head, aluminium skirt
NOTA
The head may be perforated to ease the fitting (evacuation of air overpressure or
airbed).

Page 39
73. DIMENSIONS
731. One-piece drawn capsules
Example of one-piece capsule in tin
ØD : theoretical nominal internal diameter = 29 mm
L : height = 60 mm
variable on request from 35 to 70 mm (by step of 5 mm)
α : half conicity = 1°
e.c. : thickness, on request
A : separating ring position = 11 mm
Refer to the manufacturer’s specification.

Page 40
732. Two-parts glued capsules
Example of glued capsule, aluminium head, shrinkable plastic skirt
SEAM
ØD : theoretical nominal internal diameter = 30,5 mm
ØDc : internal head diameter = 28 mm
L : height = 60 mm
α : half conicity = 1° 10’
ØE : internal shaped ring diameter = 30 mm
A : shaped ring height = 12 mm
I : deep of head = 5 mm
Seam : overlap glued zone (double thickness)

Page 41
Example of glued capsule, aluminium head, laminate skirt
SEAM
ØD : theoretical nominal internal diameter = 29 mm
ØDc : internal head diameter = 28,5 mm
L : height = 55 mm
α : half conicity = 1°
A : shaped ring height = 12 mm
I : deep of head = 5 mm
Seam : overlap glued zone (double thickness)

Page 42
74. DISTRIBUTION AND CAPPING EQUIPMENTS
741. Equipments to be used with the different types of capsules
Types of capsules Distribution Prefolding Crimping Shrinkage

One-piece, tin
One-piece, aluminium
Glued, aluminium head,

shrinkable plastic skirt

laminate skirt

aluminium skirt
742. Distribution of capsules
7421. Main types of feeders
Sloped feeder Flat feeder

Page 43
Rotary feeder
Most of feeding equipments allow to dislodge and to fit the different types of
capsules for wine. However the setting must be done in accordance with the type
of capsule : material, weight, length…
The choice of equipment is very important for :

- the bottling line productivity
- the occurrence of incidents and adjustments
- the quality of the capping
A. Loading
The “sticks” of capsules are put in magazines :
- with fixed platforms, simple or multiple
- with mobile platforms
- transfers : horizontal belt
: by weight
B. Dislodgement of capsules
- mechanic : with clamps
- pneumatic : with jets
: with suction pads
- mechanic and pneumatic combined
: mechanical dislodgement (with clamps or needles)
: pneumatic ejection

Page 44
C. Transfer on the bottle neck

- transfer : pneumatic : nozzle
: mechanic : clamps
: pneumatic + mechanic : nozzle + cups
- positioning : mechanic : clamps

: pneumatic : nozzle
: pneumatic + mechanic : cups + nozzle
D. Pushing of the capsule

It must be : - total
- without vertical clearance (mainly for shrinkable capsules)
- centred on the finish
The pushing must not cause any offset of the bottom of the skirt, whatever the
type of capsule.
This operation needs a special attention as it is frequently at the origin of

numerous capping defects.
743. Prefolding
• Device with pouch
Pouch
made of rubber
Bottle finish

Page 45
• Device with slides
Prefolding head with slides
Specifically and exclusively for aluminium capsules.
This operation consists to apply closely the capsule on the bottle neck. Vertical
pleats are carried out before crimping to compensate the excess of material.
• Device with pouch (membranes made of rubber)
- hydraulic + pneumatic prefolding with 4 pleats : force 25 to 30 kg/cm2, this

system gives the best results
- pneumatic prefolding with 4 or 6 pleats : force 6 to 9 kg/cm2 (depending

on the possibilities of the air compressor)
• Device with 5 or 6 horizontal slides (Teflon) having a specific entrance

profile
The pleats are then fold on the bottle neck with a standard crimping head.
Precautions
The quality of the chosen equipment must allow to avoid :
- inks and varnishes peel off at pleats
- the folding back of the bottom of the skirt
- the moving up of the capsule

Page 46
744. Crimping

Page 47
Crimping head with springs

Page 48
Drawing of a capping head with a prefolding device
Crimping carried out with a capping head having 6 or 8 mobile rollers.
Principle
The bottle, with its capsule correctly drive on, is introduced in a centring device.
The capsule head comes into contact with an ejector (or plunger) having three
functions :
a) apply a load on the capsule head to :

- stabilize the capsule + bottle unit
- prevent its rotation

Page 49
b) allow to the first rollers a progressive work on the external radius of the bottle
finish
c) eject the capped bottle from the crimping head.
Remarks
- the diameter of the ejector must be at 23.5 mm maxi

- the part of the ejector in contact with the capsule must be flat and without bump
- the ejector must not be in contact with the rollers (head at rest)
- the travel of the head must allow the travel of the two sets of rollers on the
totality of the skirt length.
The first rollers preform the capping operation, the other ones finish it.
The capsule length must allow the rollers to move below the skirt bottom without
to come into contact with the bottle shoulders.
The material, dimensions and profile of rollers must be adapted :

- to the type of capsule
- to the type of crimping head
- to the output of the head
The load on rollers is adjusted with rubber rings in relation with their composition,
number, position, or with springs.
Precautions
To obtain a correct geometrical result, the glass bottle finish must be correctly
centred during the full time of the crimping operation.
Usually, the following points are recommended :
• output per head/hour

Machines mono and multi heads 800 bottles/hour
maxi 1,000 bottles/hour
• rotation speed : mini 1,400 rpm to 2,000 maxi
• the speed for the moving up of the bottle pad or for the moving down of the
crimping head must be in relation with the rotation speed of the head.
• the ideal travel per rotation is around 1.5 mm.
• direction of rotation to adapt to the capsule seam direction

Page 50
• temperature of application : mini 10°C

15 to 20°C recommended
Bring the capsules close of the machine several hours before usage in order to
avoid any thermal chock during application.
NOTA
Other specifications imply contact and dialogue with the equipment manufacturer
to obtain a correct quality of the wished crimping.
A reduced conicity allows obtaining a better crimping result but may lead to
distribution troubles.
745. Shrinkage
Ventilated thermal head

“Bell” system

Page 51
Ventilated shrinkage tunnel
“Tunnel” system
Shrinkage is obtained by infrared or pulsed air heating on the sides of the capsule
skirt which retract on the bottle neck.
It can be carried out only on capsules made with a shrinkable material having
been submitted to a mono oriented stretching.
Principles
• with a bell system with a continuous movement
Annular heating system coming on the bottle neck.

Page 52
A mobile plunger holds the capsule vertically during shrinkage :

- output 1,000 bottles/hour per head
- temperature : to adjust to the time the capsule stay in the bell
- shrinkage heads must retract up during machine stops
• by tunnel (continuously)
System with electrical resistances positioned lengthways with the belt axis, with
or without blowing device :
- output > 1,000 bottles/hour
- length to adapt to the bottle speed
- the capsule must be drive on and maintain on the finish
- the bottle must be centred in the tunnel
- the tunnel must retract up during belt stops
An air blowing system gives a better hot air distribution and more homogeneous
shrinkage.
Precautions
Shrinkable capsules do not allow condensation or moisture in the shrinkage area.
Moisture leads to numerous defects during shrinkage; among them :

- bubbles under the capsule
- bad distribution of the material
- pleats
- non straight position of the skirt bottom
As with other types of capsules, it must be perfectly centred before shrinkage.
Too much heating of the capsule head must be avoided in all situations, mainly
with tax stamp.
Bottle rotation during its way through the tunnel limits the non straight positions of
the skirt bottom.

Page 53
ANNEX : FILLING LEVEL
Most of bottles used for the filling of still wines are “Measuring containers” at a
determined filling level (55, 63 mm and others), in accordance with the European
directive 75-107 EEC.
Capacities are always specified for a temperature of 20 °C.
Dependent on the type of bottle (Bordeaux, Burgundy, others...) and the wine
temperature at filling, it is necessary to adjust the filling level :
- lower in the case of a wine temperature below 20 °C
- higher in the case of a wine temperature above 20 °C
In addition to regulatory aspect as well as over costs involved, the over filling practice
leads to a pressure increase when the temperature moves up resulting in higher risks of
leakers.
Because of the numerous profiles of bottle shoulders, it is not possible to give in this
guide the filling gauges for each type of bottle.
Refer to our Guideline for bottling quality n° 9 « Contrôle des volumes de remplissage
des préemballages en bouteille verre : guide de bonnes pratiques ». Document available
in French language only.

Page 54

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CE.T.I.E.

Centre Technique International de l’Embouteillage et du Conditionnement

112-114 RUE LA BOETIE, 75008 PARIS – FRANCE

THE PRACTICAL GUIDELINES FOR BOTTLING

CAPPING OF STILL WINES

Practical guide produced by the International Technical Centre

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

These guidelines are intended to give an interprofessional reference which is recognized

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

The term “still wines” does not exist in the legislation.

Drawing of the CETIE cork mouth finish

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

4. GLASS BOTTLE FINISH page 17

6. CONDITIONS OF APPLICATION page 26

7. CAPSULES (OVERCAPS) page 39

ANNEX : FILLING LEVEL page 54

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

1. PRESENTATION OF THE STUDY

The committee has defined :

- internal pressure, expressed in Pascal : Pa

- loads, expressed in Newtons : N

- torques, expressed in Newton-metre: N.m

Checking of measuring equipment

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

2. LIMITS OF THE STUDY

Extraction force of the stopper.

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

The capping must fulfil the following functions :

• SEALING to liquids in the limit of pressure of 1 bar defined in paragraph 2.

• EASY APPLICATION of all components, automatically.

• EASY OPENING of all components

• TAMPER EVIDENCE (Pilferproof capsule)

• SUPPORT OF THE FISCAL STAMP (Pilferproof capsule)

• SUPPORT OF COMPULSORY INFORMATIONS (Pilferproof capsule)

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

34. SUITABILITY OF STOPPER LENGTH / CONTROL HEIGHT OF THE FINISH

Stoppers must be suitable for this height.

This is not related with the filling level.

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

35. BRIEF PHYSICAL PRINCIPLES

• Relative pressure (over- pressure)

A liquid placed in a glass container,

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

352. Pressure developed within bottles

Any sealed system has a limited resistance to pressure.

It should be remembered (elementary law of physics):

Average % of head space in relation with capacity

55 mm 0.1 % * 0.3 % * 0.5 % 0.8 %

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

• Alcoholic content of the product

• Sugar content of the product

• Composition of head space

Benefits of a correct application:

Recommended vacuum value: 0 bar ± 0.1 (relative).

NOTE: It is reminded that the introduction of nitrogen as a protection against

The Practical guidelines for Bottling – Practical guideline n° 1 – Edition 2008

• Temperature of the product