Wine, oil, beer and distillate bottling machines

Bottling machines are essential devices for anyone wishing to bottle food liquids such as wine, oil, beer, and spirits efficiently and accurately. They are used in various sectors from winemaking to oil production, brewing to juice and preserve preparation. 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 seeking a simple and inexpensive solution.
• Electric vacuum bottling machines: They use an electric system to create a vacuum and draw the liquid into the bottle, ensuring greater speed and precision.
• Semi-automatic compressed air bottling machines: They require a compressor and are designed for high performance, being lightweight and easy to handle.

Bottling machines are devices designed to transfer food liquids from a larger container to bottles of various sizes. These devices are used both domestically and industrially 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 where the liquid to be bottled is poured. It can vary in size depending on the machine's capacity and the intended 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 tube: The connecting tube is a component that allows the transfer of liquid from the tank to the spout. It is important that the tube is made of materials suitable for food contact and is easy to clean 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 those for 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 the vacuum inside the bottle by drawing the liquid from the tank. This system ensures fast and precise filling, reducing product waste.
• Compressor (for compressed air bottling machines): The 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 productions.
• Regulation valve: The regulation valve allows control of the liquid flow and pressure within the system, ensuring uniform filling and preventing spills.

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

• Precision in dosing: Thanks to advanced mechanisms such as vacuum and compressed air systems, bottling machines ensure accurate filling, minimizing product waste. Precision in dosing is crucial to maintaining the quality and consistency of the final product.
• Productive 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 need 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 autostop that stop 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 resistant to corrosion, ensuring that bottled liquids remain pure and uncontaminated. This is essential for maintaining food safety standards.
• Reduction of waste: The autostop function and vacuum filling systems help reduce product waste, as each bottle is filled exactly to the desired level. This not only optimizes resource use but also helps 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 needs without the need for investment in new equipment.

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

• manual gravity 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 bottling machines are simple devices that work by exploiting the force of gravity. These machines are ideal for small domestic or artisanal productions, 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 productions.
• Main components: Upper tank, connecting tube, spout.
• Advantages: Ease of use, low costs, minimal maintenance.

Manual gravity 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 regular flow.

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

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

Electric vacuum bottling machines can be used for a wide range of food liquids, including wine, oil, and juices. Thanks to the ability to adjust the vacuum level, these machines offer great versatility and can adapt to different production needs.

Semi-automatic compressed air bottling machines use a compressor to push the liquid into the bottles. These machines are designed for high performance and are particularly suitable for industrial or large-scale productions. Compressed air provides the necessary energy for fast and precise filling, allowing for the management of large production volumes.

• Use: Industrial productions.
• Main components: Compressor, tank, compressed air spout.
• Advantages: High performance, speed, precision.

These bottling machines are ideal for bottling beer, oil, and other liquids that require fast and precise filling. The need for an external compressor can represent an additional cost, but it ensures 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 fundamental to ensuring the quality of the final product and the longevity of the machines. Here are the main types of liquids and the suitable bottling machines:

• Wine bottling machines: Use gravity or electric vacuum bottling machines with a specific spout for wine.
• Beer bottling machines: Prefer 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 a spout for hot liquids capable of withstanding high temperatures.
• Spirits: Prefer electric vacuum or semi-automatic compressed air bottling machines with a specific spout for spirits. These spouts ensure precision and integrity of the liquid, preserving its organoleptic characteristics.

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

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

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

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:

• Spout for hot liquids: This spout is designed to bottle hot liquids up to 80 degrees. It is made with materials resistant to high temperatures 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.
• Spout for beer: Specifically designed to bottle beer, this spout ensures filling that preserves the organoleptic qualities of the product.
• Spout for wine: This spout is designed to bottle wine, preventing oxidation and preserving the characteristics of the wine.
• Spout for oil: Specific for bottling oil, this spout prevents contamination and ensures a regular flow.

The spout sizes must be compatible with those of the bottles used. The alternatives include:

• Small spout: Ideal for small bottles such as those used for liqueurs 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 greater number of spouts allows for bottling more bottles simultaneously, increasing production capacity.

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

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: Resistant to corrosion 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 precise filling.

Bottling machines with a vacuum level indicator allow monitoring and adjusting the vacuum inside the bottle, ensuring uniform and quality filling.

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

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

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 built with robust 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 due to their ability 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 to use domestically or artisanally, manual gravity or electric vacuum machines are the ideal choice. These bottling machines are easy to use, require minimal maintenance, and are quite economical.

• Filling capacity: up to 150 bottles/hour.
• Materials: Plastic or stainless steel depending on needs.
• Operation: Manual gravity 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 various interchangeable spouts, variable filling capacity based 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 the production of robust 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 materials and attention to detail. They are designed to last over time and ensure high performance.
• GRIFO Bottling Machines: GRIFO is a renowned brand for the production of durable and high-performing bottling machines. Their machines are particularly suitable for medium and large productions.

Buying bottling machines on AgriEuro offers numerous advantages that ensure a simple, safe, and convenient shopping experience. Here are the main reasons to choose AgriEuro for purchasing your bottling machines:

• Fast and free shipping: AgriEuro manages logistics internally, ensuring fast and no additional cost shipping. 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 the bottling machines in perfect efficiency over time.
• Attentive and personalized after-sales assistance: AgriEuro's customer service is available to provide support and personalized assistance. Whether it's clarifications on machine use or technical support, assistance is ready to respond quickly and competently.

Buying on AgriEuro not only means getting a quality product but also being able to rely on a complete 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 device designed to fill bottles with liquids such as wine, beer, juices, or water. The operation varies depending on the type of bottling machine, but the basic principle remains the same.

• Bottle preparation: Empty bottles are sterilized 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.
• Sealing: 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.
• Labeling: After sealing, the bottles can be automatically labeled, ready for distribution.

The bottling machine is essential for ensuring 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 attention to preserve the characteristics of the wine.

• Stabilization: Before bottling, the wine is stabilized to prevent sediment or unwanted gas formation. This can include filtration and the use of stabilizing additives.
• Bottle sanitization: Bottles are washed and sanitized to eliminate contaminants.
• Filling: The wine is transferred into the bottles through a filling system that can be gravimetric or pressure-based.
• Sealing: The bottles are sealed with corks, screw caps, or other types of closures. The closure must be airtight to prevent wine oxidation.
• Labeling: Sealed bottles are labeled with information about the wine, such as the producer, vintage, and variety.
• Storage: After bottling, the wine is stored in controlled conditions to ensure its optimal preservation.

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

• Sanitization: Ensure that the bottles are perfectly clean and sanitized to prevent contamination.
• Accurate filling: Avoid excess space between the wine and the cap to reduce oxidation. Use bottling machines that ensure precise filling.
• Choice of cap: Use high-quality caps such as cork or screw caps that ensure an airtight seal. Cork is traditional, but screw caps are excellent for long-term storage.
• Storage conditions: Store the bottles in a cool, dark environment with controlled humidity. The ideal temperature is between 10-15°C.
• Bottle position: Store the bottles horizontally to keep the cap 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: Bottle sanitization and wine preparation can take several hours.
• Filling: With an automatic bottling machine, hundreds of bottles can be filled per hour. A manual bottling machine takes more time.
• Sealing and labeling: These operations can be integrated into the automated process or performed manually, affecting the total time.
• Production size: A small producer might bottle in a day, while a large winery might take weeks to bottle an entire vintage.

On average, a small manual bottling machine can bottle about 300 bottles a day, while an industrial automated 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 inadequately equipped facilities. Humidity can cause problems with labels and caps.
• Temperature: 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 where it is not advisable to proceed with wine bottling:

• Wine instability: If the wine has not been adequately stabilized, it can 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 negatively affect the quality of the wine.
• Contamination issues: If microbial contamination is suspected, it is essential to treat the wine before bottling.
• Unsanitized equipment: Using inadequately cleaned equipment can introduce contaminants into the wine, compromising its quality and shelf life.

Bottling wine with residues can lead to several problems:

• Taste alteration: Residues can ferment, altering the taste 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 can contain microorganisms that continue to grow, causing stability and safety issues for 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 completely finished and the wine is stabilized.
• Moderate temperatures: Preferably during seasons with mild temperatures to avoid thermal shocks to the wine. Spring and autumn are usually the best periods.
• Aging: For wines that require barrel aging, bottling occurs after the desired aging period. For example, red wines can be bottled after 12-24 months of aging.
• Environmental conditions: Ensure that the bottling environment is cool, dry, and free of unpleasant odors.

Proper storage of bulk wine is crucial to maintaining its organoleptic characteristics until bottling or consumption:

• Suitable containers: Use glass, stainless steel, or wooden barrels that do not alter the taste of the wine. Ensure they are clean and well-sealed.
• Controlled environment: Store the wine in a cool, dark place with a constant temperature between 10-15°C and a relative humidity of 60-70%.
• Oxygen reduction: Minimize exposure to air to prevent oxidation. Use airtight caps and consider using inert gases like nitrogen to fill the empty space in containers.
• Container position: If the wine is stored in bottles, keep them horizontal to ensure the cap 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 stabilized and filtered.
• Addition of liqueur de tirage: A mixture of sugar and yeasts is added to the base wine to trigger a second fermentation in the bottle. This fermentation produces carbon dioxide, 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 closed with temporary caps.
• Refermentation and aging: The bottles are stored horizontally for a period that can vary from months to several years. During this time, the yeasts consume the sugar, producing alcohol and carbon dioxide.
• Remuage and disgorgement: After aging, the bottles are gradually tilted and rotated (remuage) to deposit the yeasts near the cap. Subsequently, the neck of the bottle is frozen, and the yeasts are removed (disgorgement).
• Dosage and final closure: Addition of a small amount of liqueur d'expédition to determine the sweetness level of the wine, followed by final closure with mushroom caps and metal cages.

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

• Sanitization of bottles: Ensure that the bottles are completely clean and free of residues. Use specific detergents for beer. Sterilize the bottles with sanitizing solutions to eliminate any microbial contaminants. This step is crucial to prevent infections that could alter the taste 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 based on the type of beer and the desired level of effervescence.
• Bottling: Use a bottling machine with a tap or filling tube to minimize oxygen exposure. Oxygen can cause oxidation, altering the taste of the beer. Fill the bottles up to about 2-3 cm from the neck to leave space for carbonation. Avoid excessive contact with air during filling.
• Sealing: 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 leaks and oxygen ingress.
• Conditioning: Store the bottles in a warm place (about 20-25°C) for 1-2 weeks to allow secondary fermentation and carbonation. Subsequently, move the bottles to a cool place (10-15°C) for aging and maturation. Periodically check the quality and carbonation of the beer before consumption.
• Storage: Store the bottles in a cool, dark, and stable place, away from light and heat sources. Light and heat can deteriorate the quality of the beer. Store the bottles upright to keep the sediments at the bottom and preserve the clarity of the beer.

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

• Choice of container: Use dark glass bottles or stainless steel to protect the oil from light. Light can accelerate oxidation and deteriorate the properties of the oil. Choose containers of suitable sizes for the intended consumption to minimize air exposure once opened.
• Sanitization of containers: Ensure that the bottles are perfectly clean and free of residues. Sterilize the containers with sanitizing solutions to eliminate any trace of microbial contamination. Rinse thoroughly to remove any detergent residue.
• Protection from oxidation: Fill the bottles to the neck to minimize headspace, thus reducing exposure to oxygen. Use high-quality airtight caps, preferably with seals, to prevent air ingress. Screw caps with plastic or metal seals are ideal.
• Bottling conditions: Bottle the oil in a cool and dry environment to avoid contamination. Maintain a constant temperature between 15-18°C. Work in an environment with indirect light or in dim light 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 specific for oil.
• Labeling: Provide labels with detailed information on the origin of the oil, bottling date, olive variety, and storage instructions. Use clear and legible fonts to facilitate label reading.
• 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 mold formation on caps and bottles. Protect the bottles from direct sunlight. Use closed shelving or darkened environments for long-term storage.
• Transport: During transport, protect the bottles from shocks and vibrations and maintain a constant temperature. Use appropriate packaging to avoid damage.

The choice of container for oil is crucial to preserving its quality and prolonging 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 light exposure, which can accelerate oxidation and deteriorate the organoleptic properties of the oil. Glass does not chemically react with the oil, keeping its characteristics intact. Glass bottles can be easily sterilized and reused.
• Stainless steel containers: Stainless steel is durable and long-lasting, 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 protection 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 colored. It is important to choose colored 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 oil's properties 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 that distinguishes these two categories of bottling machines lies in the operating system with which they are designed.

The advantage of the vacuum system that characterizes electric bottling machines lies in allowing the transfer of liquid from the withdrawal container directly into the bottle without shaking or reflux, allowing natural filling and preserving the characteristics of all products: this implies that bottling wine or any other liquid with the electric filler occurs without it coming into contact with moving mechanical parts or transfer pumps.

As for manual gravity bottling machines, the advantages are essentially attributable to the simplicity of the physical principle underlying 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 for cleaning the filler itself.