This edition updates the French language practical guide entitled Capping of Still Wines on a Cork Mouth Finish, edited in 1996 by INE, (Institut National de lEmbouteillage). This guideline applies to the capping of still wines with a cork mouth finish as per CETIE data sheet GME 50.01 which has been used as a base for the European standard EN 12726. If application is done on another finish, the user must carry out sealing tests to ensure that this application is technically acceptable. The term "still wines" does not exist in the legislation. Still wines are defined as having a level of carbonation below 1.2 grams per litre of liquid, and for which the over-pressure due to carbon dioxide is below one bar in sealed containers when kept at a temperature of 20°C. For wines with a level of carbonation above 1.2 grams per litre of liquid (but below 2 000mg), suitable stoppers must be used (diameter above 24 mm for natural cork, to be defined for other types of stoppers).
