Wine, oil, beer and distillate bottling machines

Bottling machines are essential for anyone who wants to bottle food liquids such as wine, oil, beer and spirits efficiently and accurately.

The use of these machines allows for high working speeds with precise and impeccable results. They can be used in both private and professional settings, depending on your needs. In the professional sphere, a fully automatic process designed for large quantities is used to speed up large-scale production and the bottling of large quantities of wine, beer and oil, as well as liquids that can reach temperatures of up to 80°C and all kinds of food liquids. In the domestic sphere, they are used to speed up the bottling process.

Bottling machines are divided into different types, each designed for specific production needs:

• Manual gravity bottling machines: These machines operate on the principle of communicating vessels and are ideal for those looking for a simple and inexpensive solution.
• Electric vacuum bottling machines: These use an electrical system to create a vacuum and suck the liquid into the bottle, ensuring greater speed and precision.
• Semi-automatic compressed air bottling machines: These require an air compressor and are designed for high performance, making them lightweight and easy to manoeuvre.

Each type of bottling machine is designed for specific food liquids, which means that not all of them are suitable for every type of liquid. The range of bottling machines is further differentiated between:

• Fillers for bottling wine;
• Fillers for beer;
• Milk filling machines;
• Fillers for bottling oil, viscous liquids and other distillates.

This distinction is essential to ensure the quality of the final product and the durability of the machines.

All electric bench-top models are available with either stainless steel or plastic spouts, while manual gravity-fed filling machines are all fitted with steel spouts.

Bottling machines are machines designed to transfer liquid foodstuffs from a larger container to bottles of various sizes. These devices are used in both domestic and industrial settings and are essential for ensuring the integrity and quality of the bottled product.

Bottling machines vary in type, size and mode of operation, but they all share some key components, including:

• Tank: The tank is the container into which the liquid to be bottled is poured. It can vary in size depending on the capacity of the machine and the expected production. Tanks can be made of plastic or stainless steel, with the latter material preferred for professional and industrial applications due to its corrosion resistance and ease of cleaning.
• Connecting pipe: The connecting pipe is a component that allows the liquid to be transferred from the tank to the spout. It is important that the pipe is made of materials suitable for food contact and that it is easy to clean in order to maintain hygiene.
• Spout: The spout is the final element from which the liquid exits to enter the bottle. The choice of spout depends on the type of liquid to be bottled and the size of the bottles. There are specific spouts for different types of liquids, such as wine, beer, oil and hot liquids. The material they are made of can also vary between plastic and stainless steel.
• Pump (for electric vacuum bottling machines): The pump is the component that creates a vacuum inside the bottle by sucking the liquid from the tank. This system ensures fast and accurate filling, reducing product waste.
• Air compressor (for compressed air bottling machines): The air compressor provides the compressed air needed to push the liquid into the bottles. It is an external component that must be connected to the machine, making it particularly suitable for high-volume production.
• Regulating valve: The regulating valve controls the flow of liquid and the pressure within the system, ensuring uniform filling and preventing spillage.

Bottling machines offer numerous advantages. Here are the main ones:

• Dosing accuracy: Thanks to advanced mechanisms such as vacuum and compressed air systems, bottling machines ensure accurate filling, minimising product waste. Dosing accuracy is essential for maintaining the quality and consistency of the final product.
• Production efficiency: Semi-automatic and automatic bottling machines can fill hundreds of bottles per hour, significantly increasing productivity compared to manual filling. This is particularly advantageous for companies that have to manage large production volumes.
• Versatility of use: Thanks to the different types of spouts available, bottling machines can be used for a wide range of food liquids, including wine, beer, oil and hot liquids. Each spout is designed to ensure the best possible filling for the specific type of liquid.
• Ease of use: Modern bottling machines are designed to be user-friendly, with intuitive interfaces and automatic functions such as auto-stop, which stops filling once the bottle is full. This reduces the need for constant monitoring and simplifies the bottling process.
• Greater control over hygiene: The materials used, such as stainless steel, are easy to clean and corrosion-resistant, ensuring that bottled liquids remain pure and uncontaminated. This is essential for maintaining food safety standards.
• Reduced waste: The auto-stop function and vacuum filling systems help to reduce product waste, as each bottle is filled to exactly the desired level. This not only optimises the use of resources, but also helps to reduce operating costs.
• Compatibility with different bottle sizes: Bottling machines are often compatible with different bottle sizes thanks to interchangeable spouts and adjustable supports. This allows the machine to be adapted to different production requirements without the need to invest in new equipment.

Bottling machines are divided into different types, each designed for specific production needs. The main types are:

• manual gravity-fed bottling machines,
• electric vacuum bottling machines,
• semi-automatic compressed air bottling machines.

Each of these categories has unique characteristics that make it suitable for certain contexts and types of food liquids.

Manual gravity-fed bottling machines are simple devices that work by exploiting the force of gravity. These machines are ideal for small domestic or artisanal production, where the number of bottles to be filled is limited. The operation of these bottling machines is based on the principle of communicating vessels: the liquid flows from the upper tank to the bottle below thanks to gravity.

• Use: Ideal for small-scale production.
• Main components: Upper tank, connecting tube, spout.
• Advantages: Easy to use, low cost, minimal maintenance.

Manual gravity-fed bottling machines are particularly suitable for bottling wine and other non-viscous liquids, as the force of gravity may not be sufficient to ensure a steady flow.

Electric vacuum bottling machines are equipped with an electric pump that creates a vacuum inside the bottle by sucking the liquid from the tank. This method ensures fast and accurate filling, minimising product waste. These machines are suitable for medium-sized production runs and are often used in semi-professional settings.

• Use: Medium-scale production.
• Main components: Electric pump, tank, spout with vacuum system.
• Advantages: Speed, precision, reduction of waste.

Electric vacuum bottling machines can be used for a wide range of food liquids, including wine, oil and juices. Thanks to the possibility of adjusting the vacuum level, these machines offer great versatility and can be adapted to different production requirements.

Semi-automatic compressed air bottling machines use an air compressor to push the liquid into the bottles. These machines are designed for high performance and are particularly suitable for industrial or large-scale production. Compressed air provides the energy needed for fast and accurate filling, allowing large production volumes to be handled.

• Use: Industrial production.
• Main components: Air compressor, tank, compressed air nozzle.
• Advantages: High performance, speed, precision.

These bottling machines are ideal for bottling beer, oil and other liquids that require fast and accurate filling. The need for an external air compressor may represent an additional cost, but it guarantees greater efficiency and production capacity.

Bottling machines are designed for specific food liquids and not all are suitable for every type of liquid. This distinction is essential to ensure the quality of the final product and the durability of the machines. Here are the main types of liquids and the appropriate bottling machines:

• Wine bottling machines: Use gravity or electric vacuum bottling machines with a specific spout for wine.
• Beer bottling machines: Choose semi-automatic compressed air bottling machines with a specific spout for beer.
• Oil: Opt for electric vacuum bottling machines with a specific spout for oil.
• Juices and hot liquids: Choose bottling machines with spouts for hot liquids that can withstand high temperatures.
• Spirits: Choose electric vacuum or semi-automatic compressed air bottling machines with a specific spout for spirits. These spouts guarantee the precision and integrity of the liquid, preserving its organoleptic characteristics.

Bottling machines for oil, wine, beer and other food liquids have different technical characteristics that affect their operation and adaptability to various food liquids. Knowing these characteristics is essential for choosing the right model for your production needs.

The operation of bottling machines can vary, affecting their efficiency and practicality of use. The main operating modes are:

• Electric: Powered by a standard power outlet, it allows for immediate start-up and continuous operation without interruption.
• Gravity-fed: Based on the principle of communicating vessels, this is a simple and reliable solution for small manual production runs.
• Compressed air: Requires an external air compressor but offers high performance and speed, ideal for industrial production.

The type of spout is one of the most important elements of a bottling machine as it determines the suitability of the machine for specific liquids. There are different types of spouts, each designed for a particular type of liquid:

• Hot liquid spout: This spout is designed for bottling hot liquids up to 80 degrees. It is made of high temperature resistant materials to ensure safety and durability.
• Spout for all food liquids: Suitable for any type of food liquid, this spout is versatile and can be used for a wide range of products.
• Multi-purpose spout: Designed to fit most uses, this spout offers flexibility in the choice of liquids to be bottled.
• Beer spout: Specifically designed for bottling beer, this spout guarantees filling that preserves the organoleptic qualities of the product.
• Wine spout: This spout is designed for bottling wine, preventing oxidation and preserving the characteristics of the wine.
• Oil spout: Specifically for bottling oil, this spout prevents contamination and ensures a smooth flow.

The size of the spout must be compatible with that of the bottles used. Alternatives include:

• Small spout: Ideal for small bottles such as those used for spirits or samples.
• Medium spout: Suitable for standard-sized bottles, commonly used for wine, beer and oil.
• Large spout: Designed for large bottles, often used for industrial containers or family sizes.

Bottling machines can be equipped with a variable number of spouts, ranging from 1 to 5. A larger number of spouts allows more bottles to be bottled at the same time, increasing production capacity.

• 1 spout: Suitable for small-scale production or domestic use.
• 2-3 spouts: Ideal for medium-sized production runs.
• 4-5 spouts: Perfect for industrial and high-volume production.

The spout material affects the durability and ease of cleaning of the machine. The main options are:

• Plastic: Lightweight and economical, suitable for domestic use or for products that do not require high hygiene standards.
• Stainless steel: Corrosion-resistant and easy to clean, stainless steel is ideal for professional use and for food liquids that require high hygiene standards.

The autostop function is an important feature that allows the machine to stop automatically when the bottle is full. This prevents waste and ensures accurate filling.

Bottling machines with a vacuum level indicator allow you to monitor and adjust the vacuum inside the bottle, ensuring uniform, high-quality filling.

The filling capacity indicates the number of bottles that the machine can fill in an hour. This capacity ranges from 150 to over 500 bottles/hour, depending on the model and technology used.

• 150-300 bottles/hour: Suitable for small-scale production.
• 300-500 bottles/hour: Ideal for medium-sized production runs.
• Over 500 bottles/hour: Perfect for high-volume industrial production.

When choosing a bottling machine, it is essential to consider the type of use it will be put to.

Professional or industrial bottling machines are designed to handle large production volumes with high precision and speed. These machines are constructed from sturdy materials such as stainless steel to ensure durability and corrosion resistance. Semi-automatic compressed air bottling machines are particularly suitable for this level of use thanks to their capacity to fill over 500 bottles per hour.

• Filling capacity: Over 500 bottles/hour.
• Materials: Stainless steel to ensure hygiene and durability.
• Operation: Compressed air for high performance.

For those looking for a bottling machine for domestic or craft use, manual gravity-fed or electric vacuum machines are the ideal choice. These bottling machines are easy to use, require minimal maintenance and are fairly inexpensive.

• Filling capacity: up to 150 bottles/hour.
• Materials: Plastic or stainless steel depending on requirements.
• Operation: Manual gravity-fed or electric for ease of use.

• For home wine producers: Manual gravity or electric vacuum bottling machine, wine spout, filling capacity up to 300 bottles/hour.
• Craft breweries: Semi-automatic compressed air bottling machine, beer spout, filling capacity over 500 bottles/hour, stainless steel materials.
• Olive oil producers: Electric vacuum bottling machine, oil spout, corrosion-resistant materials.
• Multifunctional farms: Multi-purpose bottling machine with different interchangeable spouts, variable filling capacity depending on the product.
• Small food industries: Semi-automatic compressed air bottling machine, high filling capacity, specific spouts for different liquids.

Here are some of the main brands available on AgriEuro with a brief description of their distinctive features.

• Il-Tec bottling machines for wine, oil, beer, spirits, juices and other liquids: The Il-Tec brand is known for its technological innovation and for producing sturdy and reliable machines. Their bottling machines are ideal for both domestic and professional use.
• Tenco bottling machines: Tenco offers a complete range of bottling machines, from manual to semi-automatic. Their products are appreciated for their precision and ease of use.
• AgriEuro Premium bottling machines: This brand stands out for the high quality of its materials and attention to detail. They are designed to last and guarantee high performance.
• GRIFO bottling machines: GRIFO is a renowned brand for the production of durable and high-performance bottling machines. Their machines are particularly suitable for medium and large-scale production.

Buying bottling machines on AgriEuro offers numerous advantages that guarantee a simple, secure and convenient shopping experience. Here are the main reasons to choose AgriEuro for your bottling machine purchase:

• Fast and free shipping: AgriEuro manages logistics internally, ensuring fast shipping at no additional cost. This ensures that products arrive quickly and in perfect condition.
• Spare parts always available: AgriEuro offers the possibility to order spare parts for all purchased machines. This allows you to keep your bottling machines in perfect working order over time.
• Attentive and personalised after-sales service: AgriEuro's customer service is available to provide support and personalised assistance. Whether you need clarification on how to use the machine or technical support, the service team is ready to respond quickly and competently.

Buying from AgriEuro not only means obtaining a quality product, but also being able to count on a comprehensive service that accompanies the user at every stage, from purchase to maintenance. Discover the wide range of bottling machines available on AgriEuro and take advantage of our exclusive offers.

A bottling machine is a machine designed to fill bottles with liquids such as wine, beer, juice or water. The operation varies depending on the type of bottling machine, but the basic principle remains the same.

• Preparation of bottles: Empty bottles are sterilised and placed on the machine.
• Filling: The liquid is pumped into the bottles through dosing spouts. Modern bottling machines use sensors to control the filling level, ensuring precision.
• Capping: Once filled, the bottles move to a section where they are sealed. This can be done with screw caps, corks or other types of closures.
• Labelling: After sealing, the bottles can be labelled automatically, ready for distribution.

The bottling machine is essential to ensure efficiency, hygiene and precision in the bottling process. Modern bottling machines offer various features to improve product quality and productivity.

Wine bottling is a crucial process that requires care to preserve the characteristics of the wine.

• Stabilisation: Before bottling, the wine is stabilised to prevent the formation of unwanted sediments or gases. This may include filtration and the use of stabilising additives.
• Bottle sanitisation: Bottles are washed and sanitised to remove contaminants.
• Filling: The wine is transferred to the bottles through a filling system that can be gravimetric or pressure-based.
• Closure: The bottles are sealed with corks, screw caps or other types of closures. The closure must be airtight to prevent oxidation of the wine.
• Labelling: The sealed bottles are labelled with information about the wine, such as the producer, vintage and variety.
• Storage: After bottling, the wine is stored under controlled conditions to ensure optimal preservation.

To ensure that wine lasts over time, it is essential to follow certain practices during bottling:

• Sanitisation: Ensure that the bottles are perfectly clean and sanitised to prevent contamination.
• Accurate filling: Avoid excess space between the wine and the cork to reduce oxidation. Use bottling machines that ensure accurate filling.
• Choice of cork: Use high-quality corks such as cork or screw caps that guarantee an airtight seal. Cork is traditional, but screw caps are excellent for long-term storage.
• Storage conditions: Store bottles in a cool, dark environment with controlled humidity. The ideal temperature is between 10-15°C.
• Bottle position: Store bottles in a horizontal position to keep the cork moist, preventing it from drying out and letting air in.

The time required to bottle wine can vary depending on the equipment used and the scale of production.

• Preparation: Sanitising the bottles and preparing the wine can take several hours.
• Filling: With an automatic bottling machine, hundreds of bottles can be filled per hour. A manual bottling machine takes longer.
• Capping and labelling: These operations can be integrated into the automated process or carried out manually, affecting the total time.
• Production size: A small producer may bottle in a day, while a large winery may take weeks to bottle an entire vintage.

On average, a small manual bottling machine can bottle about 300 bottles per day, while an automated industrial bottling machine can exceed 2,000 bottles per hour.

Bottling wine during rain is not directly affected by weather conditions. However, some considerations must be made:

• Humidity: High humidity can affect the bottling environment, especially in facilities that are not adequately equipped. Humidity can cause problems with labels and caps.
• Temperatures: Cold and humid weather conditions can affect the temperature of the wine and bottles, which should be kept constant to avoid thermal shock.
• Hygiene: It is essential to maintain a hygienic bottling environment. During rain, it is important to prevent water or dirt from contaminating equipment or bottles.

There are specific situations in which it is not advisable to proceed with bottling wine:

• Wine instability: If the wine has not been properly stabilised, it may continue to ferment in the bottle, causing overpressure and potential cork explosions.
• Extreme weather conditions: During periods of high humidity or extreme temperatures, which can adversely affect the quality of the wine.
• Contamination issues: If microbial contamination is suspected, it is essential to treat the wine before bottling.
• Unsanitised equipment: Using equipment that has not been properly cleaned can introduce contaminants into the wine, compromising its quality and shelf life.

Bottling wine with sediment can lead to several problems:

• Alteration of taste: Residues can ferment, altering the flavour of the wine and introducing unwanted notes.
• Sedimentation: Residues can settle at the bottom of the bottle, making the wine cloudy and less visually appealing.
• Microbiological instability: Residues may contain microorganisms that continue to grow, causing problems with the stability and safety of the wine.
• Bottling problems: Residues can clog filling and capping mechanisms, causing inefficiencies and potential contamination.

To avoid these problems, it is essential to filter the wine and ensure that the bottles are completely clean before bottling.

The ideal time to bottle wine depends on the type of wine and environmental conditions:

• End of fermentation: Bottle the wine after alcoholic fermentation is complete and the wine has stabilised.
• Moderate temperatures: Preferably during seasons with mild temperatures to avoid thermal shock to the wine. Spring and autumn are usually the best times.
• Ageing: For wines that require barrel ageing, bottling takes place after the desired ageing period. For example, red wines can be bottled after 12-24 months of ageing.
• Environmental conditions: Ensure that the bottling environment is cool, dry and free from unpleasant odours.

Proper storage of bulk wine is essential to maintain its organoleptic characteristics until bottling or consumption:

• Suitable containers: Use glass, stainless steel or wooden barrels that do not alter the flavour of the wine. Ensure they are clean and well sealed.
• Controlled environment: Store wine in a cool, dark place with a constant temperature between 10-15°C and a relative humidity of 60-70%.
• Oxygen reduction: Minimise exposure to air to prevent oxidation. Use airtight stoppers and consider using inert gases such as nitrogen to fill the empty space in the containers.
• Position of containers: If the wine is stored in bottles, keep them in a horizontal position to ensure that the cork remains moist and sealed.

Bottling sparkling wine requires a specific procedure called the champenoise method or traditional method:

• Preparation of the base wine: Use a high-quality still wine as a base. The wine must be stabilised and filtered.
• Adding the liqueur de tirage: A mixture of sugar and yeast is added to the base wine to trigger a second fermentation in the bottle. This fermentation produces carbon dioxide, which is responsible for the formation of bubbles.
• Bottling: The wine is bottled in sturdy bottles capable of withstanding the internal pressure generated during fermentation. The bottles are sealed with temporary caps.
• Refermentation and ageing: The bottles are stored horizontally for a period ranging from months to several years. During this time, the yeast consumes the sugar, producing alcohol and carbon dioxide.
• Riddling and disgorging: After ageing, the bottles are gradually tilted and rotated (riddling) to deposit the yeast near the cork. Next, the neck of the bottle is frozen and the yeast is removed (disgorging).
• Dosage and final closure: A small amount of liqueur d'expédition is added to determine the sweetness level of the wine, followed by final closure with mushroom corks and wire cages.

Bottling beer requires certain specific practices to ensure the quality and stability of the final product. Here are some basic precautions:

• Sanitising the bottles: Ensure that the bottles are completely clean and free of residue. Use specific beer detergents. Sterilise the bottles with sanitising solutions to eliminate any microbial contaminants. This step is crucial to prevent infections that could alter the flavour of the beer.
• Priming: Before bottling, add a precise amount of sugar (priming sugar) to the beer to promote natural carbonation in the bottle. The amount of sugar varies depending on the type of beer and the desired level of effervescence.
• Bottling: Use a bottling machine with a tap or filling tube to minimise exposure to oxygen. Oxygen can cause oxidation, altering the taste of the beer. Fill the bottles to about 2-3 cm from the neck to leave room for carbonation. Avoid excessive contact with air during filling.
• Closure: Use quality caps such as crown caps to ensure an airtight seal. Crown caps are ideal for maintaining internal carbonation. Ensure that the bottles are well sealed to prevent carbon dioxide loss and oxygen ingress.
• Conditioning: Store the bottles in a warm place (around 20-25°C) for 1-2 weeks to allow secondary fermentation and carbonation. Then move the bottles to a cool place (10-15°C) for ageing and maturation. Check the quality and carbonation of the beer periodically before consumption.
• Storage: Store bottles in a cool, dark and stable place, away from sources of light and heat. Light and heat can deteriorate the quality of the beer. Store bottles upright to keep the sediment at the bottom and preserve the clarity of the beer.

Bottling oil, especially extra virgin olive oil, requires care to preserve its organoleptic and nutritional qualities. Here are some basic precautions:

• Choice of Container: Use dark glass or stainless steel bottles to protect the oil from light. Light can accelerate oxidation and deteriorate the properties of the oil. Choose containers of a size suitable for the intended consumption to minimise exposure to air once opened.
• Sanitising Containers: Ensure that bottles are perfectly clean and free of residue. Sterilise containers with sanitising solutions to eliminate any traces of microbial contamination. Rinse thoroughly to remove any detergent residue.
• Protection from Oxidation: Fill bottles to the neck to minimise headspace, thus reducing exposure to oxygen. Use high-quality airtight caps, preferably with gaskets, to prevent air ingress. Screw caps with plastic or metal seals are ideal.
• Bottling Conditions: Bottle the oil in a cool, dry environment to avoid contamination. Maintain a constant temperature between 15-18°C. Work in an environment with indirect light or dim lighting to reduce exposure to light during the bottling process.
• Oil filtration: Filter the oil to remove impurities and sediments that could accelerate oxidation. Use cotton or paper filters specifically designed for oil.
• Labelling: Provide labels with detailed information on the origin of the oil, the bottling date, the variety of olives and storage instructions. Use clear, legible fonts to make the labels easy to read.
• Storage: Store oil bottles in a cool place with an ideal temperature between 12-18°C, away from heat sources. Maintain a controlled humidity level to prevent mould from forming on the caps and bottles. Protect bottles from direct sunlight. Use closed shelving or darkened rooms for long-term storage.
• Transport: During transport, protect bottles from shock and vibration and maintain a constant temperature. Use appropriate packaging to prevent damage.

The choice of container for oil is essential to preserve its quality and prolong its shelf life. Here are some of the best containers for oil with their respective characteristics:

• Dark Glass Bottles: Dark glass, such as amber or dark green, protects the oil from exposure to light, which can accelerate oxidation and deteriorate the oil's organoleptic properties. Glass does not react chemically with oil, keeping its characteristics intact. Glass bottles can be easily sterilised and reused.
• Stainless Steel Containers: Stainless steel is strong and durable, ideal for long-term storage. This material provides a total barrier against light, air and external contaminants. Often used in professional settings, stainless steel containers are perfect for large quantities of oil.
• Metal cans: Lighter than glass bottles, cans are easy to handle and transport. They offer excellent protective performance against light and oxygen. They are durable and can be used for long periods without risk of breakage.
• PET plastic bottles: Generally cheaper than glass or stainless steel. They can be transparent or coloured. It is important to choose coloured ones to protect the oil from light. Easy to handle and transport, especially for domestic use.
• Ceramic containers: Often chosen for their beauty and design, ideal for gift packaging. They offer good protection from light and are inert, keeping the properties of the oil intact. They must be handled with care to avoid breakage.
• Bag-in-Box: A modern solution that combines a flexible bag inside a rigid box. The bag collapses as the oil is used, reducing exposure to oxygen. Easy to use and ideal for large quantities of oil.

The main difference between these two categories of bottling machines lies in the operating system with which they are designed.

The advantage of the vacuum system that characterises electric bottling machines is that it allows the liquid to be transferred from the collection container directly into the bottle without shaking or backflow, allowing natural filling and preserving the characteristics of all products: this means that wine or any other liquid can be bottled using an electric filling machine without coming into contact with moving mechanical parts or transfer pumps.

As for manual gravity-fed bottling machines, the advantages are essentially attributable to the simplicity of the physical principle behind their operation, namely that of communicating vessels: the liquid from the main tank passes through an intermediate tank and then ends up in the bottles using only the potential energy of gravity. This system allows bottling operations to be carried out even in environments without electricity and requires only the maintenance necessary to clean the filler itself.