CROWN CAP WITH BIDULE: ADVANTAGES AND DISADVANTAGES
Advantages and disadvantages of the crown cap with bidule. Let’s see them together.
Before exploring the advantages and disadvantages of the crown cap with bidule, let’s see what are the technical characteristics of this type of cap and why it is one of the most commonly used caps in the world of drinks.
Crown cap: technical characteristics
Crown caps with a diameter of 26 or 29 mm are widely used in the sector of carbonated drinks, alcoholic or not, because of their particularities. Before their invention and use, the average life cycle of carbonated rinks was very short, whereas today it is possible to keep them for months or even years.
The crown cork is widely used for capping beers and carbonated drinks, it is emblematic for the Coca-Cola bottle and it is synonymous with belonging to the high-end sector. A real communication tool, it also ensures a perfect seal for any bottled drink, because it avoids any leakage of liquid and carbon dioxide which could forever harm the quality of the product.
Crown cap with bidule: what it is and why it is useful
When we talk about a bidule we mean a kind of PVC-free virgin polyethylene stopper which adheres perfectly to the neck of the bottle and, in combination with the crown cap, ensures the tight preservation of liquids and gases. It is used both in the fermentation process of wine with the classic method and in the preservation of carbonated drinks and beer.
In particular, during the wine disgorging operation, it is a fundamental tool because it guarantees perfect elimination of the fermentation residues that adhere to it and it minimises the leakage of the precious liquid.
The pros of crown caps with bidule
As we said above, the crown cap with bidule offers many advantages to those who choose this type of stopper for their bottles. First, the ease of capping, provided that the correct capping machine is chosen.
In addition, and certainly no less important, the bidule allows better sealing preventing leaks of liquids and gases. It is no coincidence that it is increasingly used for both the wine fermentation process by the traditional method and for the capping of carbonated drinks such as beer, soft drinks and, in general, non-alcoholic drinks (like Fanta, Coca-Cola, etc.).
Finally, for winemakers using the classic method, it greatly facilitates disgorgement operations, an important phase during which the still and refined wine is opened and transformed into a sparkling wine with delicate foam, characteristic of this type of production.
The disadvantages of the crown cap with bidule
In reality, the crown cap with bidule has only advantages and for those who like to produce craft beer (at home or otherwise) and for all the companies which have made the classic method their flagship product. A little “piece of plastic” can do a lot more than you think.