How to avoid the formation of residual bubbles in glass wine bottles

- Nov 01, 2020-

In the process of glass bottle glass melting, all kinds of salts in the powder will be decomposed at high temperature, and a large amount of gas released will be continuously removed from the melt. The melt enters the clarification stage and continues to exclude bubbles. In order to expedite the removal of air bubbles, high-temperature melting is generally used to reduce the viscosity of the glass liquid, or a substance that reduces surface tension is added, or the pressure in the kiln is reduced to allow the air bubbles to escape. But despite this, some bubbles still remain in the glass liquid, or the bubbles are generated after the glass liquid interacts with the furnace gas and cannot be eliminated in time, which forms residual bubbles.

To prevent such defects, we must strictly abide by the ingredients and melting system, or adjust the melting temperature, change the type and amount of clarifier, or appropriately change the glass composition to reduce the viscosity and surface tension of the melt. The above are all measures to help eliminate bubbles in the glass.