Bottle weight loss: Actually quite difficult to solve

The Champagne Association of France has set new standards to reduce the weight of champagne bottles. It sounds like an inconspicuous move. In fact, the heavy bottle we know has undergone an unusual process. The first champagne often made a second fermentation in the bottle and even caused an explosion due to the enormous pressure of the foam, which was known as "the devil's wine." Later, people gradually thickened the bottle of champagne. By the 1970s, it established a bottle weight standard of 900 grams. This standard has also been used down.


Reducing the weight of a 900-gram bottle by 65 grams is not easy and it has to overcome many difficulties. First of all, there is a greater risk of the bottle itself. From the cellar to the dining table, it is inevitable that bumps will occur. The weight-reducing bottles still have to withstand the pressure of champagne on the bottle and adapt to changes in the environment during transportation. Secondly, the bottle must go with the Champagne. The existing equipment is matched; in addition, the appearance of the classic bottle is the most easily recognizable by the consumer and contains brand culture. No one wants to change the face of the champagne bottle. The spokesman of the trade organization Daniel Orson made it clear that "bottles are an important part of champagne and we don't want to change too much."


Casco's company has invested human and material resources since 1994 to study how to reduce the weight of the bottle. This study will continue. He said that this is not for profit considerations. The new design of the bottle costs about 0.32 euros, only 0.02 euros lower than the previous bottle cost. Only the large-scale use of wine merchants will reduce the cost, which has little impact on consumers. The champagne industry's sales dropped from 5 billion euros in 2007 to 3.7 billion euros last year. If you can not open source, closure is also a good choice. Euan Murray of British Carbon Trust Co., Ltd. stated that reducing carbon footprint and energy consumption are effective for Champagne merchants to reduce operating costs.


Seemingly reducing the weight of champagne bottles is a profit-making initiative, but workers who produce new bottles are concerned about this. A worker who did not want to be named stated that he noticed that the new wine bottle would produce high-pitched noise when it crashed, and it was also easier to embrittle. Casco doesn't think so. He said that the broken bottles were caused by the use of hot presses to push cork stoppers into the bottles, while the new champagne bottles stood the test.

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