After being refermented,
the wine is transferred to the bottling machine
by means of a pressure differential rather than
using pumps.
This operation is preceded by filtration, which
eliminates the yeast cells and bacteria and prevents
microbial damage. The equipment is sanitised with
steam to ensure sterile bottling.
In some cases (particularly when the wine that is
to be bottled contains residual sugar), the wine
is pasteurised for greater safety. For this purpose,
the filled bottles are passed through a tunnel where
they are sprayed with hot water to heat the wine
to a temperature of 50°C for 30 minutes. |
