Wine bottle

The "wineglassful"—an official unit of the apothecaries' system of weights—is much smaller at 2.5 imp fl oz (71 mL).

After the secondary fermentation completes, the champagne must be transferred from the magnums into larger bottles, which results in a loss of pressure.

[7] * For many years, the US standard (non-metric) wine and liquor bottle was the "fifth", meaning one-fifth of a US gallon, or 25.6 US fluid ounces (757 mL; 26.6 imp fl oz).

[citation needed] Other producers (both in and out of Europe) have chosen idiosyncratic bottle styles for marketing purposes.

The sole exception is in producing sparkling wine, where thicker-walled bottles should be used to handle the excess pressure.

[27] This has led to suggestions that wine should be exported in bulk from producer regions and bottled close to the market.

This would reduce the cost of transportation and its carbon footprint, and provide a local market for recycled green glass.

[28][29] Less radically, boxed wine is sold in large, light-weight, foil-lined cardboard containers, though its use has been restricted to cheaper products in the past and as such retains a stigma.

Following declining sales of wine boxes in the UK, in 2009 the Office for National Statistics removed them from its Consumer Price Index measure of inflation.