The bottling process is a critical stage that determines wine shelf-life. The consistent development of wine quality in bottle depends on the ability to manage this process, particularly by limiting the input of oxygen as much as possible. Significant quantities of oxygen added to the wine at this stage can lead to the premature oxidation of the wine in the bottle. In addition, random oxygen exposure during the bottling process can lead to significant variations in the quality of wine from one bottle to the next.
The hundreds of audits that we have carried out over the years, on very different types and sizes of equipment, have revealed how difficult it is for wineries and bottling companies to manage this process. A number of factors can have a considerable effect on the quality and performance of the bottling stage. It is important to be able to identify and correct them. Our expertise in this area has led us to develop a Bottling Auditing service to help wineries and bottlers and businesses improve their systems. The range of services we offer can be adapted and customized according to the specific needs of each winery and the requirements of our clients.