Interesting question -- there really isn't a term. Each bottle's label has a combination of elements that identify it, including by not limited to: type of wine ( grape variety, year (vintage), location of vineyard. These are the main variables that can vary bottle to bottle and will dictate quality, flavor -- and cost. In theory, you could have bottlings on different days, with identical elements above, and still end up with subtle taste differences. Some high-end bottles will, of course, bear a serial number. Buying a batch in a series will assure that it's all more or less the same wine.
PYE. Good luck
Potassium sorbate should be added to wine before bottling to prevent further fermentation and spoilage.
There are many small wine equipment for the small wine producers. You can find find bottling and filling equipment online at various websites.
Conundrum red wine is made by fermenting the wine on the crushed grapes, pressing juice from the grapes, fermenting in vats and finally bottling some time after fermentation has stopped.
Wine. It's what happens when the seal has been damaged after bottling, and before it's decanted.
The Wine Advocate ratings for this wine are 92-95 points.
thesonising repressing inhibiting bottling up stifling
Just head to beer-wine.com. That site is made for people that make their own beer and wine at home, so they have all sorts of bottling equipment. Brew Organic has a decent selection of bottling equipment for the home brewer.
Kosher wine is made like regular wine, but with additional rules to meet Jewish dietary laws. The main differences are that only Sabbath-observant Jews can handle the wine from crushing to bottling, and certain ingredients and equipment must be certified kosher.
oenology.
It can sometimes mean that there was some leakage during bottling but it is NOT always an indication that the wine has gone bad. Most older aged wines have mold at the cork and it is in no way reflective of the contents in the bottle.
The flavour of wine is the 'palate'