"el tap de rosca: secrets i utilitzacions”, a càrrec del sr. luca carosso (hite)
DESCRIPTION
Conferència del XXII Congrès Anual de l'Associació Catalana d'EnòlegsTRANSCRIPT
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XXIIè CONGRÉS I LA NIT DE L’ENOLOGIA DE L’ACE1 i 2 d’abril de 2011
Alplast spa - ITALIA
Tapas Rosca
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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
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Screw cap
In the modern wine world, every producercompetes on a global stage against an evergrowing number of players.
The market is more competitive than in anyother area.
TARGET
To create the hightest quality product
The most appealing package
The most affordable price
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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 winesprovide consistents results
1970s First trials in Switzerland and Italy
1975 Australian Saltram, McWilliams, Yalamba release red and whitewine 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 screwcaps
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The bottle neckBVS
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The linersSanex – Saranex+TIN
SaranexExpanded Polietylene
LDPE
EPEFoam
TINPaper Kraft
LDPE or PVDC Film
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The seal
Old seal with NO deformation
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Reasons for choosing screw caps forwine
Remove the risk of cork taint (TCA)Remove the threat of spodadic oxidationAvoid Flavour modificationAllow the proper ageing of wines (red and wine)Mantain a reliable long-term sealFacilitate vertical storageProvide greater resistance to temperature changeNot effected by humydityWines can be celalred for longer periodEasy to open and resealCheapCan be Ricycled
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Oxigen ingress is not a condition forwine ageing
The measurements for oxygen permeation throught corksand screw caps reveal a great deal about the role ofoxygen in wine development.These results have come to light only in recent years
Corks 0,0001 – 0,1227 mL O2 per dayScrew 0,0002 – 0,0008
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Production Process
Aluminium foils
Quality control
Aluminium:mechanical characteristicsDimensionsAppearance –Grain
LinerWidth and diameterAspectCompressibilityElastic recovery
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Production Process
Litho printing Quality control
Flat PrintingVarnished dry filmAppearance and colourBehaviour of coating
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Production Process
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Production Process
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Embossing and drawing
Quality control
Dimensions of drawn piecePrinting centredAppearanceTrimming ring
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Production Process
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Production Process
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Production Process
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Production Process
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Production Process
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Side decoration
Quality control
ColourAppearaneBehavious of printing on beading area.
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Beading and insertionof the liner.
Quality control
BeadingDimensionSkirt diameterBead diameterPerforation diameterAppearance
Insertion of linerIdentification of liner and traceabilityInspect presence of liner byphoto cells and mechanicals cell
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Capping Test
Quality control
Opening TorqueBridge performance uponcappingVarnish performance uponcapping
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Capping
Head pressure 140-180 kgPressure block 27,5 +/- 0,01 mmPressure block reform indentationdept 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)
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Winemaking and ChemistryDissolved Oxigen
Carbon Dioxide CO2
Sulphur Dioxide SO2
All wines should be organoleptically and analitically assessed bythe winemakers for final adjustment prior to bottling. The reliable, inert seal provided by the screw cap ensure that this closurepreserves 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”.