The flavor protection of the wine body starts from the material of the glass bottle . High-alcohol spirits such as Baijiu, whisky, vodka and brandy have very high requirements for the food safety and chemical stability of packaging glass, which are also the primary indicators confirmed by overseas purchasers. Most mainstream wine bottles on the market are made of soda-lime glass, which is further divided into two major categories: common white material and crystal white material. The common white liquor has an outstanding cost performance and is suitable for high-volume basic white spirits and rum. It meets the compliance food contact standards and is suitable for large-scale orders. Crystal white material has higher transparency, less impurities and fine luster. It is mostly used in high-end vodka, gin and fine white spirits. The bottle body is more suitable for deep processing techniques such as baking, engraving and spraying, presenting a high-end texture.
High borosilicate glass has better temperature difference resistance and stability, but its cost is relatively high. It is mostly used for small-batch specialty handcrafted spirits and is less frequently chosen for large-scale commercial spirits packaging. It is necessary to avoid lead-containing glass as much as possible. There is a risk of leaching when spirits are stored for a long time, which does not meet the food packaging access standards of Europe and America.
When making a selection, in addition to the material itself, the subsequent storage and transportation conditions should also be taken into consideration. The thick-bottomed bottle has a stronger impact resistance and is suitable for cross-border sea transportation, reducing the damage rate. We support material inspection reports and can provide FDA and food contact related qualifications to facilitate brands' smooth entry into overseas markets. Choosing the right basic materials can not only maintain the bottom line of the wine's flavor but also reduce the compliance risks in foreign trade orders.
