Controlled Experiment: Does corking method or bottle type effect ability to keep wine? Can other bottles (Screw top, Preformed corks, Champagne bottle, Liquor bottles) be used for bottling wine?
LONG VERSION:
Most often hobbyists are know to use traditional ("standard") wine bottles sealed with an agglomerated or synthetic cork inserted with the help of some sort of automated or manual machine that forces the cork into the neck of the bottle. During the majority of the last century, wine has been bottled in a similar fashion for mass production as well. However, more recently there has been an increase in other bottling methods including screw caps on glass bottles, plastic bottles and even tetra packs. While initially this was frowned upon, success with these techniques has resulted in major wine makers and even entire wine regions converting almost exclusively to their use. While not a global phenomenon, the last decade has certainly proven that commercial wine not only can be bottled with success in this fashion but that it also keeps and ages well. It has even been argued that these methods may be superior.
In light of this increased use of screw top bottles in the industry there has be an increase in their availability. This naturally results in the question of use in the home wine making hobby. As in home bottling machinery for screw caps is rare/expensive, adoption of these techniques becomes a difficulty. In the hope of overcoming this hurdle, it has been often questioned whether it is possible or desired to reuse both bottles and caps in the absence of a new cap or a standard bottle/cork. Upon this consideration the scope of the question may also be expanded other readily available bottles used for wine or other similar spirits such as Port, Scotch, Brandy, Champagne, or Liquors.
As such the question remains if is can be done, and if it is desirable. Since studies on these techniques completed for commercial use can not be extrapolated to home techniques due to differences in equipment and the possible reusing caps, the answer remains contested. The primary two concerns are A) effect on taste and shelf life and B) will these bottles maintain a seal on repeated use.
This experiment hopes to answer these questions by controlling various factors and determining if bottle type effects taste or ability to effectively seal wine for home use in order to justify or discourage the use of perhaps unorthodox bottling options.
Research Problem A
What is the effect of various bottle types including standard corked bottles, screw top wine bottles, screw top liquor bottles, champagne bottles, and bottles using preformed corks, on the taste of ageing apfelwein
Hypotheses
Null Hypothesis: The perceived taste of aged apfelwein bottled with standard bottles and corks will not differ from aged apfelwein bottling using other methods. Alternative Hypothesis: Bottle type will result in perceived improvements or degradations in taste compared to standard corked bottles.
Research Problem B
What effect do various bottle types including standard corked bottles, screw top wine bottles, screw top liquor bottles, champagne bottles, and bottles using preformed corks have on the ability to maintain leak free seal?
Null Hypothesis: The bottle type and method of sealing will not affect its ability to maintain a leak free seal. Alternative Hypothesis: Bottle type will result in improved or degraded ability to maintain a leak free seal.
Apfelwein was created by the following method. Lalvin EC1118 yeast was substituted in lieu of the recommended Montrachet. Apfelwiein was allowed to ferment till dry and clear and additionally bulk aged " sur lie" for a period of 5 months undisturbed from time of yeast drop. Initial taste suggest a successful batch, dominant notes of astringency and tartness.
16.2 liters (4 gallons) was siphoned out of carboy into a bucket to ensure uniform sample free of sediment. It was then degassed via drill and stir rod for a period of 5min. This completed, wine was bottled.
Bottles used for the experiment were cleaned with water and sanitized with potassium metabisulfite (K Met). Bottles used included:
10 Corked "standard" wine bottles
2 bottles using original preformed corks (one Irish Whisky, One Cognac)
2 Wine bottles using original screw tops caps
2 Liquor bottles using original screw top caps
2 Champagne bottles using preformed corks (Whisky corks, hand fitted)
Original caps and corks (excluding those for standard bottles) were soaked in K Met solution for 2 hours and air dried prior to bottling. At time of bottling they were again sprayed with K Met solution.
Bottles are to be aged for 1 week standing. At this time initial starting volume lines were indicated via sticker. After initial week bottles are to be turned on their side and aged a further 23 weeks.
During the aging period, bottles will be monitored for leaking. Following aging, volumes will be measures for any decrease not otherwise detected.
Effect on taste will be judged with a given test bottle being compared against a standard bottle as a control reference. They will be judged on two scales only, difference or no difference and better, worse, same. The complexities of character will not be scored but may be noted. The data will be recorded and used for statistics at a later time. As this in a triple blind study, we are not controlling for effects of statistical design or bias from this design. Tasting will take place in a A then B, B then A format to control for any primacy effects and will take place by the "sip" rather than the glass. Volume per "sip" will not be controlled. Tasting will take place in a blinded fashion by being poured into identical glasses marked underneath and mixed to prevent bias against bottle method. The study will not control for experience of taster. Tasters may be reused for new comparisons but not duplicated comparisons (i.e. results from a single taster who has completed comparison of standard vs screw top as well as standard vs champagne bottle can be allowed for each individual comparison, while the same taster can not be included for two individual tastings of standard vs screw). Duplicated data of this type may be recorded for test-retest reliability and to ensure consistency between batches of bottles. The study will control for overindulgence by limiting tasting for this experiment only when no prior drinking has taken place and no more than 2 contrast comparisons per sitting. Aeration after opening bottles will not be formally controlled although best efforts allow the same amount of aeration will be attempted. Please note it is being assumed that spoiling wine will result in changes in taste and as such how long wine will "keep" under these bottle types is only being testing along side taste and not beyond 6 months at this time.
Check back later!!
SHORT VERSION:
Its a contested issue whether we can reuse screw top wine bottles or other non traditional bottles (i.e. Port, Scotch, Brandy, Champagne, or Liquors) in home wine making. Some report they do it while others report it shouldn't be done. I've decided to try a few unconventional techniques in a controlled study and see if there is any effect on taste or leakage as it would be of advantage to many at least have the option of using other bottles and corking methods when stockpiles run low or when availability is an issue (especially by region).
LONG VERSION:
Introduction:
Most often hobbyists are know to use traditional ("standard") wine bottles sealed with an agglomerated or synthetic cork inserted with the help of some sort of automated or manual machine that forces the cork into the neck of the bottle. During the majority of the last century, wine has been bottled in a similar fashion for mass production as well. However, more recently there has been an increase in other bottling methods including screw caps on glass bottles, plastic bottles and even tetra packs. While initially this was frowned upon, success with these techniques has resulted in major wine makers and even entire wine regions converting almost exclusively to their use. While not a global phenomenon, the last decade has certainly proven that commercial wine not only can be bottled with success in this fashion but that it also keeps and ages well. It has even been argued that these methods may be superior.
In light of this increased use of screw top bottles in the industry there has be an increase in their availability. This naturally results in the question of use in the home wine making hobby. As in home bottling machinery for screw caps is rare/expensive, adoption of these techniques becomes a difficulty. In the hope of overcoming this hurdle, it has been often questioned whether it is possible or desired to reuse both bottles and caps in the absence of a new cap or a standard bottle/cork. Upon this consideration the scope of the question may also be expanded other readily available bottles used for wine or other similar spirits such as Port, Scotch, Brandy, Champagne, or Liquors.
As such the question remains if is can be done, and if it is desirable. Since studies on these techniques completed for commercial use can not be extrapolated to home techniques due to differences in equipment and the possible reusing caps, the answer remains contested. The primary two concerns are A) effect on taste and shelf life and B) will these bottles maintain a seal on repeated use.
This experiment hopes to answer these questions by controlling various factors and determining if bottle type effects taste or ability to effectively seal wine for home use in order to justify or discourage the use of perhaps unorthodox bottling options.
Hypotheses
Research Problem A
What is the effect of various bottle types including standard corked bottles, screw top wine bottles, screw top liquor bottles, champagne bottles, and bottles using preformed corks, on the taste of ageing apfelwein
Hypotheses
Null Hypothesis: The perceived taste of aged apfelwein bottled with standard bottles and corks will not differ from aged apfelwein bottling using other methods. Alternative Hypothesis: Bottle type will result in perceived improvements or degradations in taste compared to standard corked bottles.
Research Problem B
What effect do various bottle types including standard corked bottles, screw top wine bottles, screw top liquor bottles, champagne bottles, and bottles using preformed corks have on the ability to maintain leak free seal?
Null Hypothesis: The bottle type and method of sealing will not affect its ability to maintain a leak free seal. Alternative Hypothesis: Bottle type will result in improved or degraded ability to maintain a leak free seal.
Experimental Design
Apfelwein was created by the following method. Lalvin EC1118 yeast was substituted in lieu of the recommended Montrachet. Apfelwiein was allowed to ferment till dry and clear and additionally bulk aged " sur lie" for a period of 5 months undisturbed from time of yeast drop. Initial taste suggest a successful batch, dominant notes of astringency and tartness.
16.2 liters (4 gallons) was siphoned out of carboy into a bucket to ensure uniform sample free of sediment. It was then degassed via drill and stir rod for a period of 5min. This completed, wine was bottled.
Bottles used for the experiment were cleaned with water and sanitized with potassium metabisulfite (K Met). Bottles used included:
10 Corked "standard" wine bottles
2 bottles using original preformed corks (one Irish Whisky, One Cognac)
2 Wine bottles using original screw tops caps
2 Liquor bottles using original screw top caps
2 Champagne bottles using preformed corks (Whisky corks, hand fitted)
Original caps and corks (excluding those for standard bottles) were soaked in K Met solution for 2 hours and air dried prior to bottling. At time of bottling they were again sprayed with K Met solution.
Bottles are to be aged for 1 week standing. At this time initial starting volume lines were indicated via sticker. After initial week bottles are to be turned on their side and aged a further 23 weeks.
During the aging period, bottles will be monitored for leaking. Following aging, volumes will be measures for any decrease not otherwise detected.
Effect on taste will be judged with a given test bottle being compared against a standard bottle as a control reference. They will be judged on two scales only, difference or no difference and better, worse, same. The complexities of character will not be scored but may be noted. The data will be recorded and used for statistics at a later time. As this in a triple blind study, we are not controlling for effects of statistical design or bias from this design. Tasting will take place in a A then B, B then A format to control for any primacy effects and will take place by the "sip" rather than the glass. Volume per "sip" will not be controlled. Tasting will take place in a blinded fashion by being poured into identical glasses marked underneath and mixed to prevent bias against bottle method. The study will not control for experience of taster. Tasters may be reused for new comparisons but not duplicated comparisons (i.e. results from a single taster who has completed comparison of standard vs screw top as well as standard vs champagne bottle can be allowed for each individual comparison, while the same taster can not be included for two individual tastings of standard vs screw). Duplicated data of this type may be recorded for test-retest reliability and to ensure consistency between batches of bottles. The study will control for overindulgence by limiting tasting for this experiment only when no prior drinking has taken place and no more than 2 contrast comparisons per sitting. Aeration after opening bottles will not be formally controlled although best efforts allow the same amount of aeration will be attempted. Please note it is being assumed that spoiling wine will result in changes in taste and as such how long wine will "keep" under these bottle types is only being testing along side taste and not beyond 6 months at this time.
Results
Check back later!!
SHORT VERSION:
Its a contested issue whether we can reuse screw top wine bottles or other non traditional bottles (i.e. Port, Scotch, Brandy, Champagne, or Liquors) in home wine making. Some report they do it while others report it shouldn't be done. I've decided to try a few unconventional techniques in a controlled study and see if there is any effect on taste or leakage as it would be of advantage to many at least have the option of using other bottles and corking methods when stockpiles run low or when availability is an issue (especially by region).
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