WordNet

the quantity contained in a bottle (同)bottleful
store (liquids or gases) in bottles
a vessel fitted with a flexible teat and filled with milk or formula; used as a substitute for breast feeding infants and very young children (同)feeding_bottle, nursing bottle
a glass or plastic vessel used for storing drinks or other liquids; typically cylindrical without handles and with a narrow neck that can be plugged or capped
put into bottles; "bottle the mineral water"
a plant where beverages are put into bottles with caps

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『びん』;1びんの量 / 〈U〉《the~》酒;飲酒 / 〈U〉《the~》哺乳(ほにゅう)びん;牛乳 / …'を'びんに詰める

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/05/30 18:09:23」(JST)

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"Bottling" redirects here. For the act of abuse at concerts, see Bottling (concert abuse).

A modern beer bottling line

Smaller scale bottling line at Ballast Point Brewing

Bottling lines are production lines that fill a product, generally a beverage, into bottles on a large scale.

Beer bottling process [edit]

Packaging of bottled beer typically involves drawing the product from a holding tank and filling it into bottles in a filling machine (filler), which are then capped, labeled and packed into cases or cartons. Many smaller breweries send their bulk beer to large facilities for contract bottling—though some will bottle by hand. Virtually all beer bottles are glass.

The first step in bottling beer is depalletising, where the empty bottles are removed from the original pallet packaging delivered from the manufacturer, so that individual bottles may be handled. The bottles may then be rinsed with filtered water or air, and may have carbon dioxide injected into them in attempt to reduce the level of oxygen within the bottle. The bottle then enters a "filler" which fills the bottle with beer and may also inject a small amount of inert gas (usually carbon dioxide or nitrogen) on top of the beer to disperse the oxygen, as oxygen can ruin the quality of the product via oxidation. Finally, the bottles go through a "capper", which applies a bottle cap, sealing the bottle. A few beers are bottled with a cork and cage.

Next the bottle enters a labelling machine ("labeller") where a label is applied. To ensure traceability of the product, a lot number, generally the date and time of bottling, may also be printed on the bottle. The product is then packed into boxes and warehoused, ready for sale.^[1]

Wine bottling process [edit]

The process for bottling wine is largely similar to that for bottling beer, except wine bottles differ in volumes and shapes. Traditionally, a cork is used to provide closure to wine bottles. After filling, a bottle travels to a corking machine (corker) where a cork is compressed and pushed into the neck of the bottle. Whilst this is happening, the corker vacuums the air out of the bottle to form a negative pressure headspace. This removes any oxygen from the headspace, which is useful as latent oxygen can ruin the quality of the product via oxidation. A negative pressure headspace will also counteract pressure caused by the thermal expansion of the wine, preventing the cork from being forced from the bottle. Champagnes and sparkling wines may further be sealed with a muselet, which ensures the cork will not explode off in transit. Many alternative wine closures are emerging in the market, such as screw caps.

Some bottling lines incorporate a fill height detector which reject under or over-filled bottles, and also a metal detector.

After filling and corking, a plastic or tin capsule is applied to the neck of the bottle in a capsular. Next the bottle enters a labeller where a wine label is applied. The product is then packed into boxes and warehoused, ready for sale.

References [edit]

^ Brody, A. L., & Marsh, K, S., Encyclopedia of Packaging Technology, John Wiley & Sons, 1997, ISBN 0-471-06397-5

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1. 患者情報：一般的な旅行上の注意（詳細） general travel advice beyond the basics

English Journal

Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.

Sun B, Neves AC, Fernandes TA, Fernandes AL, Mateus N, De Freitas V, Leandro C, Spranger MI.SourceINIA Dois Portos, Instituto Nacional de Recursos Biologicos , I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal. sun.baoshan@inrb.pt
Journal of agricultural and food chemistry.J Agric Food Chem.2011 Jun 22;59(12):6550-7. Epub 2011 May 23.
The objective of this work was to study the evolution of the phenolic composition of red wine during vinification and storage and its relationship with some sensory properties (astringency and bitterness) and antioxidant activities. Thus, red wine was made by a classic vinification method with Caste
PMID 21561162

Migration of plasticizersphthalates, bisphenol A and alkylphenols from plastic containers and evaluation of risk.

Guart A, Bono-Blay F, Borrell A, Lacorte S.SourceDepartment of Environmental Chemistry, IDAEA/Consejo Superior de Investigaciones Cientificas, Jordi Girona 18?26, Barcelona, Spain.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.Food Addit Contam Part A Chem Anal Control Expo Risk Assess.2011 May;28(5):676-85.
This study investigates the potential migration of plasticisers, plastic components and additives from several plastic water bottles. Compounds studied were phthalates (dimethyl phthalate, di-n-butyl phthalate, benzylbutyl phthalate, bis(2-ethylhexyl) phthalate), bis(2-ethylhexyl) adipate, octylphen
PMID 21400322

Japanese Journal

食用きのこヌメリスギタケ栽培における培地詰め重と培養期間, 温湿度の影響

金子周平,Kaneko Shuhei
鹿児島大学農学部演習林研究報告=Research bulletin of the Kagoshima University forests 37, 105-113, 2010-03-01
… In the study of bottling weight of media and incubation period, 460-500g/800m1 bottles with 8 weeks incubation period resulted in the maximum yield for the strain Fukuoka K-N with Nameko bottles. … A bottling weight of 480g and 500g resulted in higher yields. … In the bottling weight of 480g, yields were apparently lower than in the bottling weight of 500g except in the incubation period of 8 weeks. …
NAID 120002806922

食用きのこヌメリスギタケ栽培における培地詰め重と培養期間, 温湿度の影響

金子周平,Kaneko Shuhei
鹿児島大学農学部演習林研究報告=Research bulletin of the Kagoshima University forests 37, 105-113, 2010-03-01
… In the study of bottling weight of media and incubation period, 460-500g/800m1 bottles with 8 weeks incubation period resulted in the maximum yield for the strain Fukuoka K-N with Nameko bottles. … A bottling weight of 480g and 500g resulted in higher yields. … In the bottling weight of 480g, yields were apparently lower than in the bottling weight of 500g except in the incubation period of 8 weeks. …
NAID 120002806922