The bottling process is a critical stage that determines wines future 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 the 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 cellars 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 cellars and businesses improve their systems. The range of services we offer can be adapted and customized according to the specific needs of each cellar and the requirements of our clients.


Services can be adapted to your needs: from straightforward quality control to assessment of existing procedures to the drafting of a comprehensive action plan to manage all procedures.

Different options are available:

  • Checking the dissolved oxygen and/or the oxygen gas randomly in selected bottles or at every stage of the bottling process (beginning, middle or end of the procedure)
  • Checking the dissolved carbon dioxide in the wine randomly or at every stage of the bottling process


  • Identification of the critical stages where oxygen gets in and establishment of procedures to improve the process
  • Checking, improving or introducing inerting procedures that can be integrated into the quality system already in place for the bottling process
  • Measure and limit the loss of CO2 dissolved in the wine during bottling
  • Improve consistency from one bottle to the next, particularly at the beginning and end of the bottling process
  • Option to introduce strategies to reduce the amount of SO2 used in wines
  • Maintain the quality and ageing potential of wines by reducing TPO values to a minimum

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