Sparkling wine prodn plant - for handling and storage during in-bottle fermentation

摘要

Bottles with considerably reduced height base indentation are used compared with normal champagne bottles and are loaded vertically in palettes for transport past cleanliness check, filling, corking and neck foiling stations after which they are stacked mechanically with intermediate plates and a cover plate to form a block over which a sheat of heat shrinkable plastic is dropped before passing through an oven where the plastic is shrunk to form an encapsulated block capable of safe mechanical handling into and out of the controlled temp. cellars/caves where the wine continues to ferment under pressure for 3-4 months or longer.