JPS6214777A - Canned drink and production thereof - Google Patents
Canned drink and production thereofInfo
- Publication number
- JPS6214777A JPS6214777A JP60155399A JP15539985A JPS6214777A JP S6214777 A JPS6214777 A JP S6214777A JP 60155399 A JP60155399 A JP 60155399A JP 15539985 A JP15539985 A JP 15539985A JP S6214777 A JPS6214777 A JP S6214777A
- Authority
- JP
- Japan
- Prior art keywords
- canned
- water
- wine
- ascorbic acid
- lid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、アルコール飲料缶詰およびその製造方法に関
し、特に長期保存後の缶詰容器の耐食性および内容物の
フレーバー保持性に優れたアルコール飲料缶詰およびそ
の製造法に関する（従来の技術）
従来、飲料缶詰としては炭酸飲料、果汁飲料コーヒー、
ビール、日本酒等多種類の内容物を充填した飲料缶詰が
市場に供給されているが、近年ワインカクテル、ワイン
クーラー等従来の果汁飲料や清涼飲料水にワインを加え
たようなワイン入りアルコール飲料の缶詰も市場に供給
されている。しかしながらワインには、通常、内容物の
酸化防止や醗酵の停止更には雑菌の繁殖防止等のため微
量の亜硫酸塩、例えば、メタ重亜硫酸カリウム、亜硫酸
ナトリウム等を亜硫酸発生成分として添加している。そ
のためこのようなワイン或いは、これをベースとした飲
料をガラスビン等に詰めた場合は特に問題はないが、缶
詰の場合、保存しておくと内容物中の微量の亜硫酸が内
面保護塗膜を通過し、金属面に達すると当該部を腐食し
、著しい場合は孔食等をおこし缶品質を低下させるとい
う問題を有していた。特に容器蓋としてイージーオープ
ン缶蓋を用いると、缶蓋内面側のスコア部、リベット部
、チャックウオール部等、加工変形の大きい部分におい
て特に前記腐食が著しく発生し、かかる腐食は金属の溶
出、ひいては、穿孔をおこし、内容物の漏洩につながる
ばかりでなく溶出金属や亜硫酸の分解物等が内容物のフ
レーバーにも悪影響を与えるという問題を有し、長期保
存後の缶詰容器の耐食性やフレーバー保持性の優れたア
ルコール飲料、特にワイン入りアルコール飲料缶詰を得
るためには、その解決が必要であった。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to canned alcoholic beverages and a method for producing the same, and particularly to canned alcoholic beverages and canned beverages that have excellent corrosion resistance and flavor retention of contents after long-term storage. Related to its manufacturing method (prior art) Conventionally, canned beverages include carbonated drinks, fruit juice drinks, coffee,
Beverage cans filled with a wide variety of contents, such as beer and sake, are available on the market, but in recent years, wine cocktails, wine coolers, and other traditional fruit juice drinks and alcoholic beverages containing wine, such as soft drinks with wine added to them, have become popular. Canned food is also supplied to the market. However, a trace amount of sulfite, such as potassium metabisulfite or sodium sulfite, is usually added to wine as a sulfite-generating component to prevent oxidation of the contents, stop fermentation, and prevent the growth of bacteria. Therefore, there is no particular problem when such wines or beverages based on them are packed in glass bottles, etc. However, if canned wines are stored, trace amounts of sulfurous acid in the contents may pass through the inner protective coating. However, when it reaches the metal surface, it corrodes that part, and in severe cases, it causes pitting corrosion, etc., which deteriorates the quality of the can. In particular, when an easy-open can lid is used as a container lid, the above-mentioned corrosion occurs particularly in areas where processing deformation is large, such as the score part, rivet part, chuck wall part, etc. on the inner surface of the can lid, and such corrosion leads to metal elution and eventually This causes perforation, which not only leads to leakage of the contents, but also has the problem that eluted metals and sulfite decomposition products adversely affect the flavor of the contents, and the corrosion resistance and flavor retention of canned containers after long-term storage are affected. In order to obtain superior alcoholic beverages, especially canned alcoholic beverages containing wine, such a solution was necessary.
（発明の目的）
本発明の目的は前記問題点を解消し、アルコール飲料、
特にワイン入り飲料の如く微量の亜硫酸を含有するアル
コール飲料を缶詰し、長期間保存しても缶詰容器の内面
側に腐食、孔食等が発生しない、優れたれた容器性能を
有する缶詰およびその製造方法を提供するにある。本発
明の他の目的は、前記のアルコール飲料を缶詰し、長期
間保存しても内容物のフレーバーや色相が変化せず、優
れた品質保持性を有する缶詰およびその製造方法を提供
するにある。(Object of the invention) The object of the present invention is to solve the above-mentioned problems and to
In particular, canned alcoholic beverages that contain trace amounts of sulfurous acid, such as wine-containing beverages, can be canned and have excellent container performance, with no corrosion or pitting occurring on the inner surface of the canned container even after long-term storage, and the production thereof. We are here to provide you with a method. Another object of the present invention is to provide a canned product and a method for producing the same, in which the flavor and color of the contents do not change even after canning the above-mentioned alcoholic beverage and storing it for a long period of time, and which has excellent quality retention properties. .
（発明の構成）
本発明によればアルコール飲料の缶詰ニおいてアスコル
ビン酸、エリソルビン酸、およびその水溶性塩類の少な
くとも１種をアルコール飲料中に添加することにより前
記目的が達せられる。(Structure of the Invention) According to the present invention, the above object is achieved by adding at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof to the canned alcoholic beverage.
本発明の要旨とするところは、アスコルビン酸、エリソ
ルビン酸、およびこれらの水溶性塩類の少なくとも１種
を０．００５〜０．３ 重量％含有した事を特徴とする
アルコール飲料缶詰ニある。The gist of the present invention is a canned alcoholic beverage characterized by containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof.
次に本発明について更に詳しく説明する゛と、まず、本
発明のアルコール飲料としてはワインおよびワインをベ
ースとし、所望により他のフレーバー成分をブレンドし
たアルコール飲料の如（微量の亜硫酸を含有するアルコ
ール飲料をあげることができる。かかる飲料は、ワイン
の種類、ブレンド量にもよるが、飲料中に微量の亜硫酸
発生成分、例えば、メタ重亜硫酸カリウム、亜硫酸ナト
リウム、次亜硫酸ナトリウム、亜硫酸水素ナトリウム等
を含有する。このものは内容物自体のフレーバーに悪影
響を与えないが金泥を容器構成部材として用いた缶詰容
器において前記の如き問題をひきおこす。本発明におい
てはアスコルビン酸、エリソルビン酸、或いはその水溶
性塩類を添加することによりこれらの問題点を解消する
が、亜硫酸発生成分の量が著しく多い場合は添加量も多
くする必要があり、コスト面でも、また内容物のフレー
バーを変える点でも好ましくない。本発明は３００ｐｐ
ｍ以下の範囲で亜硫酸塩を含有するアルコール飲料に対
し特に好適である。Next, the present invention will be explained in more detail. First, the alcoholic beverages of the present invention include wine and wine-based alcoholic beverages blended with other flavor components as desired (alcoholic beverages containing trace amounts of sulfites). Depending on the type of wine and blending amount, such beverages may contain trace amounts of sulfite-generating components such as potassium metabisulfite, sodium sulfite, sodium hyposulfite, and sodium bisulfite. Although this substance does not adversely affect the flavor of the contents itself, it causes the above-mentioned problems in canned containers using gold paint as a component of the container.In the present invention, ascorbic acid, erythorbic acid, or their water-soluble salts are These problems can be solved by adding it, but if the amount of sulfite-generating components is extremely large, the amount added must also be increased, which is undesirable in terms of cost and changing the flavor of the contents.The present invention is 300pp
It is particularly suitable for alcoholic beverages containing sulfites in the range of m or less.
かかるアルコール飲料を密封充填する缶詰容器としては
、従来より用いられている缶内面側に保護被覆の施され
たアルミ缶が、最も一般的であるが、ふりき、ティンフ
リースチール（ＴＦＳ）！の缶も用いる事ができ缶蓋と
しても内面側に保護被覆の施されたアルミ、ふりき、Ｔ
ＦＳ製のものを用いることができる。Aluminum cans with a protective coating on the inner surface of the can are the most common cans used to seal and fill alcoholic beverages, but tin-free steel (TFS!) containers are the most common. Aluminum, Furiki, T cans with a protective coating on the inside can also be used as can lids.
One made by FS can be used.
本発明の缶詰は、缶詰容器胴部、缶蓋共に金属からなる
容器に限定されるものではなく、ワイン入りアルコール
飲料を密封充填する容器であって容器の胴部、底部、蓋
部等、少なくとも容器の一部にアルミ、スチール、ふり
き等の金属部材を用いた缶詰容器、例えば胴がプラスチ
ックで金属缶蓋を使った容器等も含まれ、特にイージー
オープン缶蓋の如く缶材および保護被ＦＭ層が加工変形
を受けたような金属部材を用いた密封容器において、そ
の効果が発揮される。The canned food of the present invention is not limited to a container in which both the canned container body and the can lid are made of metal, but is a container for sealing and filling an alcoholic beverage containing wine with at least the body, bottom, lid, etc. of the container. It also includes canned containers that use metal parts such as aluminum, steel, and furiki as part of the container, such as containers that have plastic bodies and metal can lids. This effect is exhibited in a sealed container using a metal member in which the FM layer has undergone processing deformation.
かかる缶詰容器の金属部材からなる缶胴、缶蓋の保護被
覆層としては従来より公知の缶内面被覆組成物、例えば
エポキシ／フェノール樹脂系被覆組成物、エポキシ／尿
素樹脂系被覆組成物、塩化ビニル共重合樹脂系被覆組成
物、塩化ビニル樹脂系オルガノゾル被覆組成物等を用い
ることができ、耐食性を保持し内容物のフレーバー性に
影響を与えないように最適なものを選択し、用いること
がのぞましい。As the protective coating layer for the can body and can lid made of metal members of such can containers, conventional can inner surface coating compositions such as epoxy/phenol resin coating compositions, epoxy/urea resin coating compositions, and vinyl chloride can be used. Copolymer resin-based coating compositions, vinyl chloride resin-based organosol coating compositions, etc. can be used, and it is desirable to select and use the optimal one so as to maintain corrosion resistance and not affect the flavor properties of the contents. .
かかる缶詰容器に、前記ワイン入りアルコール飲料を詰
め、保存しておくと、飲料中の微量亜硫酸塩に基づく亜
硫酸が缶内面塗膜或いは塗膜欠陥部を通過し金属缶材の
腐食をひきおこす特にイージーオープンアルミ缶蓋の如
く、スコア部、リベット部、チャックウオール部を形成
したものにあっては、当該部において缶材および内面塗
膜にも加工変形が加わり、特に顕著にあられれる。かか
る亜硫酸による缶材の腐食は、飲料中の亜硫酸量が多い
ほど顕著となり、これを含まないものにあっては発生し
ない。If such a canned container is filled with the wine-containing alcoholic beverage and stored, sulfurous acid based on trace amounts of sulfite in the beverage will pass through the can inner coating film or coating defects, causing corrosion of the metal can material. In products such as open aluminum can lids that have a score part, rivet part, and chuck wall part, processing deformation is also applied to the can material and the inner coating film in these parts, and this is particularly noticeable. Corrosion of can stock due to sulfur dioxide becomes more pronounced as the amount of sulfur dioxide in the beverage increases, and does not occur in beverages that do not contain sulfur dioxide.
かかる亜硫酸含有ワインを用いた飲料の缶詰におこる問
題に対し、アスコルビン酸、エリソルビン酸、或いはそ
れらの水溶性塩酸は極めて効果がある。Ascorbic acid, erythorbic acid, or their water-soluble hydrochloric acids are extremely effective against the problems that occur when canning beverages using sulfite-containing wine.
一般にかかる成分は、抗酸化剤的作用があり酸素存在下
での食品類の酸化、変改防止のために食品類に添加使用
されることは公知であり、ヘッドスペースが大きく、空
気の置換が十分行えない缶詰等において残存空気中の酸
素による腐食防止の効果があることもしられているが、
微量亜硫酸にもとすく缶材の腐食防止に対しても著しい
効果があり、その結果内容物のフレーバー保持性に対し
ても効果的であることは知られていない。またかかる現
象は缶詰製造時のヘッドスペースの空気の置換が不十分
な場合のみならず、十分置換されたものにあっても同様
にみられるものであり缶詰特性として内容物、缶体の両
方の品質を保持し、相乗的に缶詰の品質、商品価値を高
める効果を有する。It is generally known that such ingredients have an antioxidant effect and are added to foods to prevent oxidation and denaturation of foods in the presence of oxygen. It is also said that it has the effect of preventing corrosion due to oxygen in the residual air in canning, etc., which cannot be done properly.
It is not known that trace amounts of sulfite have a remarkable effect on preventing corrosion of can stock, and as a result, are also effective on flavor retention of the contents. In addition, this phenomenon occurs not only when the air in the head space during can manufacturing is insufficiently replaced, but also when air is sufficiently replaced, and as a characteristic of canned goods, both the contents and the can It has the effect of maintaining quality and synergistically increasing the quality and product value of canned goods.
かかるアスコルビン酸、エリソルビン酸、或いはこれら
の水溶性塩類の量は飲料中の亜硫酸にもよるが、前記の
如き含有量においては０．００５〜０．３重量％の添加
が適しており ０．００５重量％より少ない場合は、添
加効果がみられず、マタ、０．３ ｆｆｌｆｆｉ％より
多いとアスコルビン酸、エリソルビン酸等のフレーバー
が内容物にあられれるため不適である。The amount of ascorbic acid, erythorbic acid, or their water-soluble salts depends on the sulfite in the beverage, but at the above-mentioned content, addition of 0.005 to 0.3% by weight is suitable. If it is less than 0.3% by weight, no effect will be observed, and if it is more than 0.3% by weight, flavors such as ascorbic acid and erythorbic acid will be present in the contents, which is inappropriate.
次に前記の如きアルコール飲料および缶詰容器を用い缶
詰を製造する方法としては、従来より一般に用いられて
いる巻締充填装置を使用し、アルコール飲料にあらかじ
めアスコルビン酸エリソルビン酸、或いはそれらの水溶
性塩類を添加した状態で、或いは、それぞれを別々に缶
詰容器本体に入れ、次いでヘッドスペースの空気を炭酸
ガス、窒素ガス、或いは、水蒸気の吹きつけにより置換
し、酸素を除去したのち容器蓋を巻締する事により製造
することが好ましいまた、上記において不活性ガス吹き
っけの代わりに液体窒素を注入し、その気化ガスにより
ヘッドスペースの空気を置換することもできる（実施例
）
缶詰容器本体として缶内面側に塩化ビニル樹脂系オルガ
ノゾル塗料からなる厚さ４μ以上の保護被覆層を形成せ
しめた容量２５０ｍ ｌのアルミニウム製絞りしごき缶
を用いた。また缶蓋としては、缶内面側に塩化ビニル樹
脂系オルガノゾル塗料からなる厚さ４μ以上の保護被覆
層を形成せしめたアルミニウム製イージーオープン缶蓋
を用いた。前記容器本体に表−１に示す組成にあらかじ
め調製したアルコール飲料水およびモデルアルコール水
溶液を入れ、炭酸ガスブローを十分行い、ヘントスペー
スの空気を炭酸ガスで置換し、前記缶蓋を２重巻締して
密封充虜し表−１試験番号１〜Ｉ５の缶詰を得た。Next, as a method for producing canned goods using the alcoholic beverages and canned containers as described above, a conventionally commonly used sealing and filling device is used, and the alcoholic beverages are pre-filled with ascorbic acid and erythorbic acid or their water-soluble salts. or separately into the canning container body, then replace the air in the head space by blowing carbon dioxide gas, nitrogen gas, or steam, remove oxygen, and then tighten the container lid. It is preferable to manufacture the can by injecting liquid nitrogen instead of inert gas blowing in the above, and replacing the air in the head space with the vaporized gas (Example). An aluminum drawn and ironed can with a capacity of 250 ml and having a protective coating layer of 4 μm or more in thickness formed from a vinyl chloride resin organosol paint on the inner surface was used. As the can lid, an aluminum easy-open can lid was used, which had a protective coating layer of 4 μm or more thick made of vinyl chloride resin organosol paint formed on the inner surface of the can. Put alcoholic drinking water and model alcohol aqueous solution prepared in advance to the composition shown in Table 1 into the container body, thoroughly blow out carbon dioxide gas, replace the air in the hent space with carbon dioxide gas, and double-seal the can lid. The cans were sealed and filled to obtain cans with test numbers 1 to I5 in Table 1.
次に試験番号１〜７は２０℃で３ケ月間、試験番号８〜
１５は３７°Ｃで３ケ月間保存後開缶し、内容物および
缶詰容器の品質性能を門べた。Next, test numbers 1 to 7 were held at 20℃ for 3 months, and test numbers 8 to 7 were
After being stored at 37°C for 3 months, Can No. 15 was opened and the quality performance of the contents and the canned container was examined.
その結果、本発明の実施例である試験番号２．４゜６．
７，９．１２〜１５は缶詰容器本体および蓋の耐食性が
著しく良好であり、内容物のフレーバー保持性も良好で
あったが、本発明の比較例であるエリソルビン酸を含有
しない試験番号１，３，５，８．１０及びその含有量の
低い試験番号１１は、わずかにイオウ臭があり、缶蓋内
面のりベント部やスコア部に塗膜下腐食が発生しており
、金属溶出量も多く内容物のフレーバー保持性も悪かっ
た。As a result, test number 2.4°6, which is an example of the present invention.
Test No. 1, which does not contain erythorbic acid, which is a comparative example of the present invention, had excellent corrosion resistance of the canned container body and lid, and good flavor retention of the contents. 3, 5, 8.10, and test number 11 with a low content, there was a slight sulfur odor, there was corrosion under the paint film on the adhesive vent part and score part on the inner surface of the can lid, and there was a large amount of metal eluted. The flavor retention of the contents was also poor.
（発明の効果）
本発明によれば、微量の亜硫酸成分を含むアルコール飲
料を、容器構成の少なくとも一部に金属部材を用いた缶
詰容器に詰めた缶詰譜姿ｉにおいて、前記アルコール飲
料にアスコルビン酸、エリソルビン酸、およびその水溶
性塩類の少なくとも１種を０．００５〜０．３重量％含
有せしめたため、缶詰の保存中の金属部の腐食を防止し
缶詰容器の品質を高め、その結果内容物のフレーバー保
持性を良くし、缶詰としての品質、商品価値を著しく高
めるという効果を有する。(Effects of the Invention) According to the present invention, in the canned image i in which an alcoholic beverage containing a trace amount of sulfite component is packed in a canning container using a metal member in at least a part of the container structure, ascorbic acid is added to the alcoholic beverage. , erythorbic acid, and at least one of its water-soluble salts is contained in an amount of 0.005 to 0.3% by weight, which prevents corrosion of metal parts during storage of canned goods and improves the quality of canned containers. It has the effect of improving flavor retention and significantly increasing the quality and commercial value of canned goods.
Claims (1)
溶性塩類の少くとも１種を０．００５〜０．３重量％含
有した事を特徴とするアルコール飲料缶詰。 ２、アルコール飲料が亜硫酸含有量３００ｐｐｍ以下の
アルコール飲料である事を特徴とする前 記第１項記載の缶詰。 ３、缶詰容器本体に、アスコルビン酸、エリソルビン酸
およびこれらの水溶性塩類の少く とも１種を０．００５〜０．３重量％含有したアルコー
ル飲料を充填し、ヘッドスペースを 不活性ガス、炭酸ガス或いは水蒸気で置換 した後、缶蓋を巻締する事を特徴とするア ルコール飲料缶詰の製造方法。[Scope of Claims] 1. A canned alcoholic beverage characterized by containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and water-soluble salts thereof. 2. The canned food according to item 1 above, wherein the alcoholic beverage has a sulfite content of 300 ppm or less. 3. Fill the canned container body with an alcoholic beverage containing 0.005 to 0.3% by weight of at least one of ascorbic acid, erythorbic acid, and their water-soluble salts, and fill the head space with inert gas or carbon dioxide gas. Alternatively, a method for manufacturing canned alcoholic beverages characterized by sealing the can lid after replacing the water with steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60155399A JPS6214777A (en) | 1985-07-15 | 1985-07-15 | Canned drink and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60155399A JPS6214777A (en) | 1985-07-15 | 1985-07-15 | Canned drink and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6214777A true JPS6214777A (en) | 1987-01-23 |
Family
ID=15605114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60155399A Pending JPS6214777A (en) | 1985-07-15 | 1985-07-15 | Canned drink and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6214777A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003029089A1 (en) * | 2001-09-28 | 2003-04-10 | Barokes Pty Ltd. | Process for packaging wine in aluminium cans |
| WO2004096432A1 (en) * | 2003-05-02 | 2004-11-11 | Japan Techno Co. Ltd. | Active antiseptic water or active antiseptic water system fluid, and method and device for production the same |
| WO2006105610A1 (en) * | 2005-04-07 | 2006-10-12 | Amcor Limited | Packaging wine in a metallic container with an internal coating |
| EP2126035A1 (en) * | 2007-03-23 | 2009-12-02 | Innvopak Systems Pty Ltd | Packaging beverages |
| EP2607471A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| AU2012372142B2 (en) * | 2011-12-23 | 2014-06-26 | Intelligent Packaging Pty Limited | Packaging wine in aluminium containers |
| JP2014526268A (en) * | 2011-09-23 | 2014-10-06 | ナチュラル バイオテクノロジー エスペエールエル | Preservative composition for beverages and sauces |
| AU2012372141B2 (en) * | 2011-12-23 | 2015-01-15 | Intelligent Packaging Pty Limited | Wine packaged in aluminium containers |
| US9776768B2 (en) | 2013-06-26 | 2017-10-03 | Barokes Pty Ltd | Beverage container coated with a resveratrol layer |
| CN109182013A (en) * | 2018-08-08 | 2019-01-11 | 劲牌生物医药有限公司 | Improve the method and health liquor of health liquor ingredient and colour stability |
-
1985
- 1985-07-15 JP JP60155399A patent/JPS6214777A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003029089A1 (en) * | 2001-09-28 | 2003-04-10 | Barokes Pty Ltd. | Process for packaging wine in aluminium cans |
| JP2005503971A (en) * | 2001-09-28 | 2005-02-10 | バロークス プロプライアタリー リミテッド | How to package wine in aluminum cans |
| AU2002304976B2 (en) * | 2001-09-28 | 2007-07-12 | Intelligent Packaging Pty Limited | Process for packaging wine in aluminium cans |
| KR100857679B1 (en) | 2001-09-28 | 2008-09-08 | 바로크스 피티와이 엘티디 | Process for packaging wine in aluminium cans |
| WO2004096432A1 (en) * | 2003-05-02 | 2004-11-11 | Japan Techno Co. Ltd. | Active antiseptic water or active antiseptic water system fluid, and method and device for production the same |
| US7964104B2 (en) | 2003-05-02 | 2011-06-21 | Japan Techno Co., Ltd. | Active antiseptic water or active water-based fluid, and production method and apparatus for the same |
| WO2006105610A1 (en) * | 2005-04-07 | 2006-10-12 | Amcor Limited | Packaging wine in a metallic container with an internal coating |
| EP2126035A1 (en) * | 2007-03-23 | 2009-12-02 | Innvopak Systems Pty Ltd | Packaging beverages |
| EP2126035A4 (en) * | 2007-03-23 | 2013-02-06 | Innvopak Systems Pty Ltd | Packaging beverages |
| JP2014526268A (en) * | 2011-09-23 | 2014-10-06 | ナチュラル バイオテクノロジー エスペエールエル | Preservative composition for beverages and sauces |
| EP2607470A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Packaging wine in aluminium containers |
| AU2012372142B2 (en) * | 2011-12-23 | 2014-06-26 | Intelligent Packaging Pty Limited | Packaging wine in aluminium containers |
| EP2767583A1 (en) * | 2011-12-23 | 2014-08-20 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| EP2607471A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| JP2015500650A (en) * | 2011-12-23 | 2015-01-08 | バロークス プロプライアタリー リミテッド | Aluminum container wine package |
| AU2012372141B2 (en) * | 2011-12-23 | 2015-01-15 | Intelligent Packaging Pty Limited | Wine packaged in aluminium containers |
| EP3447115A1 (en) * | 2011-12-23 | 2019-02-27 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| EP4317005A3 (en) * | 2011-12-23 | 2024-04-03 | Intelligent Packaging Pty Ltd. | Wine packaged in aluminium containers |
| US9776768B2 (en) | 2013-06-26 | 2017-10-03 | Barokes Pty Ltd | Beverage container coated with a resveratrol layer |
| CN109182013A (en) * | 2018-08-08 | 2019-01-11 | 劲牌生物医药有限公司 | Improve the method and health liquor of health liquor ingredient and colour stability |
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