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Winemakers’ Federation of Australia Wine Packaging Guidelines

This white paper published by the Wine Makers Federation of Australia aims to provide a basic level of understanding of fundamental wine packaging issues for small to medium wineries and new entrants to the industry.

The paper recommends that dissolved carbon dioxide should be measured before and after filling, as the level of the dissolved gas will determine the level of 'spritz'.

In case of visual gradation of wine bottle closures, the grade is assessed by correlating the number of defects or natural blemishes on the closure to a preset grade with the supplier, and the paper recommends that a tolerance of ±5% can be set for each level of cork within the respective grade.



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Sustainable packaging: How reel-based lidding can make a difference

There is currently a great focus on single-use plastic packaging and how it affects the environment, with many packaging companies…
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