NZ627588B2 - Wine packaged in aluminium containers - Google Patents
Wine packaged in aluminium containers Download PDFInfo
- Publication number
- NZ627588B2 NZ627588B2 NZ627588A NZ62758812A NZ627588B2 NZ 627588 B2 NZ627588 B2 NZ 627588B2 NZ 627588 A NZ627588 A NZ 627588A NZ 62758812 A NZ62758812 A NZ 62758812A NZ 627588 B2 NZ627588 B2 NZ 627588B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- wine
- filling
- ppm
- container
- taste
- Prior art date
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 271
- 239000004411 aluminium Substances 0.000 title claims abstract description 73
- 229910052782 aluminium Inorganic materials 0.000 title claims abstract description 73
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 title claims abstract description 73
- 238000011049 filling Methods 0.000 claims abstract description 86
- 239000001301 oxygen Substances 0.000 claims abstract description 51
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 51
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000020097 white wine Nutrition 0.000 claims abstract description 21
- 235000020095 red wine Nutrition 0.000 claims abstract description 16
- 235000015040 sparkling wine Nutrition 0.000 claims abstract description 12
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 62
- 239000004291 sulphur dioxide Substances 0.000 claims description 31
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 31
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 229940075582 Sorbic Acid Drugs 0.000 claims description 17
- 235000010199 sorbic acid Nutrition 0.000 claims description 17
- 239000004334 sorbic acid Substances 0.000 claims description 17
- WSWCOQWTEOXDQX-UHFFFAOYSA-N sorbic acid Chemical compound CC=CC=CC(O)=O WSWCOQWTEOXDQX-UHFFFAOYSA-N 0.000 claims description 17
- 239000011148 porous material Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 238000001471 micro-filtration Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 229940039696 Lactobacillus Drugs 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 description 128
- 230000002906 microbiologic Effects 0.000 description 47
- 239000000047 product Substances 0.000 description 42
- 238000004140 cleaning Methods 0.000 description 32
- 238000005260 corrosion Methods 0.000 description 29
- 230000001965 increased Effects 0.000 description 24
- 238000003860 storage Methods 0.000 description 22
- 238000007254 oxidation reaction Methods 0.000 description 20
- 230000003647 oxidation Effects 0.000 description 18
- 239000005864 Sulphur Substances 0.000 description 17
- NINIDFKCEFEMDL-UHFFFAOYSA-N sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 17
- 230000003292 diminished Effects 0.000 description 16
- 238000001914 filtration Methods 0.000 description 16
- 210000001331 Nose Anatomy 0.000 description 15
- 230000000813 microbial Effects 0.000 description 15
- 238000004806 packaging method and process Methods 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000007792 addition Methods 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 14
- 210000004027 cells Anatomy 0.000 description 14
- 230000000694 effects Effects 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 230000002829 reduced Effects 0.000 description 13
- 238000000855 fermentation Methods 0.000 description 10
- 230000003467 diminishing Effects 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 210000003128 Head Anatomy 0.000 description 8
- 239000000945 filler Substances 0.000 description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 238000009928 pasteurization Methods 0.000 description 6
- 230000002459 sustained Effects 0.000 description 6
- 238000009924 canning Methods 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 229940069338 Potassium Sorbate Drugs 0.000 description 4
- CHHHXKFHOYLYRE-STWYSWDKSA-M Potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 4
- 241000219095 Vitis Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000005273 aeration Methods 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 235000009754 grape Nutrition 0.000 description 4
- 235000012333 grape Nutrition 0.000 description 4
- 230000000670 limiting Effects 0.000 description 4
- 238000011068 load Methods 0.000 description 4
- 238000005374 membrane filtration Methods 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 230000001954 sterilising Effects 0.000 description 4
- 235000013405 beer Nutrition 0.000 description 3
- 230000003833 cell viability Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 231100000078 corrosive Toxicity 0.000 description 3
- 231100001010 corrosive Toxicity 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 210000001565 ALC Anatomy 0.000 description 2
- 235000016795 Cola Nutrition 0.000 description 2
- 240000001644 Cola acuminata Species 0.000 description 2
- 235000011824 Cola pachycarpa Nutrition 0.000 description 2
- 241000252206 Cypriniformes Species 0.000 description 2
- 241001602876 Nata Species 0.000 description 2
- 235000011829 Ow cola Nutrition 0.000 description 2
- 230000003078 antioxidant Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000001419 dependent Effects 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 230000002708 enhancing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000003116 impacting Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- -1 juice Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001590 oxidative Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000001603 reducing Effects 0.000 description 2
- 230000001105 regulatory Effects 0.000 description 2
- 230000001953 sensory Effects 0.000 description 2
- 238000011146 sterile filtration Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 229910020707 Co—Pt Inorganic materials 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 206010020989 Hypogeusia Diseases 0.000 description 1
- QVOMDXSQDOBBMW-UHFFFAOYSA-L Potassium metabisulphite Chemical compound [K+].[K+].[O-]S(=O)OS([O-])=O QVOMDXSQDOBBMW-UHFFFAOYSA-L 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 229920002253 Tannate Polymers 0.000 description 1
- VXMKYRQZQXVKGB-CWWHNZPOSA-N Tannin Chemical compound O([C@H]1[C@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]([C@H]2O)O1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 VXMKYRQZQXVKGB-CWWHNZPOSA-N 0.000 description 1
- XAQHXGSHRMHVMU-UHFFFAOYSA-N [S].[S] Chemical compound [S].[S] XAQHXGSHRMHVMU-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 231100000494 adverse effect Toxicity 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000845 anti-microbial Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000019994 cava Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 230000001010 compromised Effects 0.000 description 1
- 230000004059 degradation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000249 desinfective Effects 0.000 description 1
- 230000001627 detrimental Effects 0.000 description 1
- 201000009910 diseases by infectious agent Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 231100001004 fissure Toxicity 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 229930008393 geraniol Natural products 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011016 integrity testing Methods 0.000 description 1
- 230000002452 interceptive Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000004297 potassium metabisulphite Substances 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019995 prosecco Nutrition 0.000 description 1
- 230000003763 resistance to breakage Effects 0.000 description 1
- 235000020050 sangria Nutrition 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 231100000803 sterility Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 229920001187 thermosetting polymer Polymers 0.000 description 1
- 238000005429 turbidity Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- B01D61/142—
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/14—Ultrafiltration; Microfiltration
- B01D61/147—Microfiltration
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
- B65D1/12—Cans, casks, barrels, or drums
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
Abstract
method of filling an aluminium container with wine, and a filled aluminium container containing a wine characterised in that the maximum oxygen content of the head space is 1 % v/v and the wine prior to filling is micro filtered and dissolved oxygen levels throughout the aluminium container filling process are maintained up to 0.5 mg/L. and final levels of dissolved CO2 are from 50 ppm for white and sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container. g process are maintained up to 0.5 mg/L. and final levels of dissolved CO2 are from 50 ppm for white and sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container.
Description
WINE PACKAGED IN ALUMINIUM CONTAINERS
This invention relates to aluminium containers filled with wine. It also relates to a
process for packaging wine and wine products in aluminium containers.
Background of the Invention
Wine has been produced since the times of the ancient Greeks. It has been
stored in many types of containers. These have included timber, pottery and
leather. The use of glass bottles has evolved as the preferred storage means for
wine, particularly when stored in quantities less than one litre. While bottles are
almost universally used, they have the disadvantages of having relatively high
weight and being relatively fragile making them difficult to maintain the wines
integrity during transport globally.
For beverages other than wine, such as beer and soft drinks, alternative
packages such as metal cans and polyethylenetetraphthate (PET) bottles have
been widely adopted. These offer advantages of lower weight and greater
resistance to breakage. It has been proposed to store wine in such alternative
containers. However, attempts to use such packaging types for wine storage and
transport globally whilst maintaining its original integrity have been generally
unsuccessful. Some very low quality wines are stored in polyvinyl chloride
containers with short shelf life and stability.
It is believed that the reasons for this lack of success in canning wine has been
the relatively aggressive nature of the materials in wine and the adverse effects
of the reaction products of wine and the container on the wine quality, especially
taste. Wine is a complex product that typically has a pH in the range 3 to 4. This
compares to beer with a pH of 5 or more and many soft drinks with pH 3 or less.
However, pH itself is not the sole determinant, and it has been found that
carbonated cola drinks with a pH as low as 3 may be adequately stored in PET
containers as they are short shelf life products. The low pH is the result of the
phosphoric acid content in carbonated cola drinks. This may allow the
satisfactory use of pre-coated aluminium cans and PET bottles for these
beverages but not for wine or wine products.
In Modern Metals (1981; p28) Fred Church suggested packaging wine in two
piece aluminium cans by eliminating oxygen from the head space with nitrogen.
This early proposal failed to achieve commercial success because the wines
were not storage stable.
In 1992 Ferrarini etal in Ricerca Viticola Id Enologica no 8 p59 reviewed the
packaging of wine in aluminium cans. They also concluded that oxygen in the
head space was to be avoided but that corrosion of the can was due to a number
of contributing factors which needed to be addressed. Ferrarini noted that high
internal pressures tend to accelerate the corrosion process and also stipulated
that pasteurization was necessary. Ferrarini et al concluded that by using these
recommendations that a specific white wine could be canned, however it had a
100% failure rate after 50 days storage. Therefore these recommendations did
not produce a commercially viable product. Again these recommendations failed
to provide a solution to the long held problem of canning wine whilst maintaining
its integrity in storage and transport and did not result in any commercially
successful product. It has been realized that pasteurisation has detrimental
effect on the taste and bouquet of wine and this may in addition explain the lack
of adoption of the Ferrarini recommendations.
EP 1429968 disclosed a method of packaging wine in aluminium cans which
utilized a combination of selection of wines having upper limits of Sulphates and
chlorides, limiting the addition of sulphur dioxide, using a corrosion resistant liner
and pressurizing the can. This resulted in an acceptable shelf life.
WO2006/026801deals with a problem of unintended carbonation in wines canned
according to the protocols of EP1429968.
Products such as wine and wine based products that are extremely active and
aggressive and continuously interactive with their environment require their
chemical balance to be created and then maintained in order for the products
integrity (sight, aroma and taste) to be delivered intact in the aluminium
container to the consumer as the winemaker had intended. With global markets
opening for wine, winemakers wish to deliver their products to the global
consumer the way they have made the wine. This is extremely difficult in a
global market with its varying weather conditions, temperature fluctuations,
quality and capability of logistics systems to maintain the wines’ integrity until it
reaches the consumer. Hence the need for a product that delivers an exact
equilibrium to maintain the wines integrity under global transport and storage
conditions based on a proven integrated wine packaging system that delivers
a consistent quality product every time is required to solve this problem. In
addition this product (and the system supporting it) needs to reflect the
consumers desire for environmentally sustainable packaging in order to
minimise its overall carbon footprint but at the same time allow the delivery
of a wine that maintains its integral balance and profile from the winemaker to
the consumer no matter where that consumer is located with a stable shelf (up
to and over 12 months) has been a long felt commercial requirement for
winemakers and wine vendors globally.
Shelf life is defined as the period after packaging during which wine retains its
intended appearance, aroma and taste and is likely to be regarded as
palatable by a consumer. The concept of shelf life implies that, over time wine
can change after packaging from a product showing the attributes of a
designed and intended quality or style to a product with a significantly lowered
quality or different style. This change is significantly attributable to the
packaging medium used, especially in aluminium containers, that the wine is
stored and transported in which can negatively impact on these essential wine
characteristics commencing once the wine is packaged with significant
changes occurring in less than 6 months.
It is an object of this invention to package wine in aluminium containers whereby
the quality of the wine does not deteriorate significantly on storage and transport
the shelf life remains stable up to and beyond 2 years, and/or to at least provide
the public with a useful choice.
Summary of the Invention
This invention provides in one form a filled aluminium container containing a wine
wherein the maximum oxygen content of the head space is 1% v/v and the wine
prior to filling is micro filtered and dissolved Oxygen levels throughout the aluminium
container filling process are maintained up to 0.5 mg/L. and final levels of dissolved
CO2 are at least 50 ppm for white and sparkling wines and 50 ppm to 400 ppm for
red wines, prior to filling the container.
This invention also provides a method of filling an aluminium container with wine
wherein the wine prior to filling is micro filtered and dissolved Oxygen levels
throughout the container filling process are maintained up to 0.5mg/L. and final
levels of dissolved CO are from 50 ppm for white and Sparkling wines and from 50
ppm to 400 ppm for red wines, prior to filling the container.
This disclosure is predicated on the discovery that controlling levels of dissolved
CO2 in wine are essential in maintaining the wines varietal character. The
recommended minimum level of dissolved CO will reduce the oxygen content of the
wine and assist with protecting the wine from oxidation during the transport of bulk
wine from the winery to the aluminium container filler. For still white wines the
preferred dissolved CO is from 50 ppm to 1200 ppm.
This disclosure is also based on the realization that Oxygen management in wine is
a key factor to consider for maintaining wine quality and integrity. Dissolved Oxygen
level is the amount of oxygen aeration sustained by the wine at any given time
during the wine making process. Surprisingly adherence to Dissolved Oxygen (DO)
levels below 0.5 mg/L for canned wines in combination with minimum dissolved CO2
has been found to be critical in achieving product quality, stability and longevity.
Preferably the maximum oxygen content of the head space is 1 % v/v.
Preferably the head space after sealing the container with the closure comprises or
has the composition nitrogen 80 – 97 % v/v, and carbon dioxide 2 – 20 % v/v. In a
250 ml container the head space volume is less than 3 ml preferably less than 2 ml
and more preferably about 1 ml. Generally the head space volume is less than 1 %,
preferably less than 0.5 % of the sealed volume of the container.
Preferably liquid nitrogen is added just prior to the seaming of the closure to the
body of the aluminium container.
Alternatively the wine is carbonated before it is filled in the aluminium container
whereby the head space after sealing is predominantly carbon dioxide.
The pressure within the aluminium container is preferably maintained at a pressure
above 15 psi at 4°C, so that the corrosion resistant lining in the aluminium container
is less likely to fracture or crack exposing fissures as a result of external container
damage in storage and transport. In addition the walls of the container are less
likely to be buckled which can also lead to damaging the internal lining which can
then damage the integrity of the wine.
In this disclosure microfiltration (preferably sterile grade) microfiltration is used to
remove bacteria and yeasts from the wine prior to filling. Microfiltration is generally
understood as filtration using 1.0 µm pore size and lower. Preferably removal of
microbial cells is best achieved by implementing a multistage in line sterile grade
membrane filtration system using a grade with fine enough pores to remove all
yeast and bacteria likely to be found in wine but not damage the integrity of the
wine. The preferred pore diameters for this purpose are about 0.60 µm in the first
stage filter housing and in at least one subsequent stage filter housing 0.20 µm to
0.45 µm. Filter integrity testing ensures that the filters ability to retain bacteria has
not been compromised and there are no damaged membranes (pores) present that
may allow the passage of microbial cells in the wine.
The size of the filter pores indicates the size exclusion characteristics of the filter, i.e.
a filter with a pore size of 0.60 µm will filter off particles of above 0.60 µm. The size
of the filter pores is indicated for commercially available products and can be
determined by standard methods known to the skilled person.
To ensure successful membrane filtration, the filters are sterilised and tested for
integrity prior to use. The sterilizing time and temperature regime is preferably 80°C
for 20 minutes.
After membrane filtration, successful sterile canning of wine requires filling through
sterilised equipment. All equipment, including the onsite wine storage tank
downstream from the final membrane filter (lines, valves, filler etc) are preferably
sterilised and operated in a sterile state. Preferably the filling heads are sprayed
with 70 % ethanol prior to start up and repeated when filler downtime exceeds 10
minutes. Preferably a full sterilization is performed if the filler is subjected to down
time longer than 4 hours.
Molecular SO2 is the form of free SO2 that has antimicrobial action. International
wine organisations and regulatory bodies such as the Australian Wine Research
Institute (AWRI) recommends at least 0.825 mg/L of molecular SO in wine to
eliminate cell viability.
Sulphur dioxide (SO2) is an antioxidant that can be added to wine. The addition of
SO in this disclosure is to inhibit the reaction of oxygen with the wine and to
prevent damage to the wines integrity; colour, aroma and flavour compounds.
This disclosure is in part based on the discovery that excess levels of Free SO2
will elevate the wines corrosive effect on the can and can lining used in today’s
can manufacturing. In addition the inventors have found that it will also affect the
nose (odour-sulphidic characters) and the taste (sharp, astringent) of the wine in
the finished product. Low levels of Free SO by itself, will reduce the shelf life,
stability and quality of the wine in the finished product. Therefore we have invented
a product to balance these competing effects on wine in an aluminium container
that is outlined in this patent.
In this disclosure the functions of SO for wine in aluminium containers include the
control of microbiological issues and minimise oxidation affects in the wine in an
aluminium container. For wine at filling to have a Free SO2 level of <35ppm the
wine ex winery is preferred to be Free SO level of 38 – 44 ppm this final ppm level
dependent on the distance from winery to the filling plant. Free SO2 depletion rate
is approximately 2 – 3 ppm per day during transport and during storage at filling
facility this needs to be taken into consideration when preparing the wine for
transport from the winery to the filling facility.
At a pH of 3.5, wine with 35 mg/L of free SO2 contains 0.70 mg/L of molecular SO2,
lower than the recommended AWRI minimum to eliminate cell viability. Wines filled
according to this disclosure will not contain sufficient free SO to eliminate cell
viability.
These structured wines will preferably contain sufficient molecular SO2 to inhibit
microbial growth without negatively impacting on the wines integrity in an aluminium
container. Given that the primary control mechanisms in place are sterile grade
membrane filtration and preferably filler sterilization, this level of molecular SO2 has
been found to be adequate as an adjunct to prevent microbial spoilage.
It is not necessary to use post-packaging pasteurisation (heating) to inactivate
microbial cells in the filled aluminium wine containers.
Wine in an aluminium container with low alcohol content is particularly susceptible to
microbial spoilage. In this disclosure where the wines have less than 9% v/v alcohol
the antimicrobial agent sorbic acid is added at a level greater than 90 mg/L
preferably greater than 120 mg/L. This addition will assist in preventing microbial
growth and spoilage of the product in storage and transport.
References to conditions prior to or at the time of filling preferably mean immediately
prior to filling or at the time of filling the container.
Preferably the corrosion resistant coating is a thermoset coating and of greater
thickness as opposed to the usual industry lining specifications in aluminium
containers used to package soft drink and beer that are not suitable for wine/wine
products.
Yeasts are the most likely cause of microbial spoilage in packaged wine due to their
tolerance of alcohol, low pH and anaerobic conditions. We have discovered that
Yeast growth in wine in an aluminium container is inhibited by high volumes of
carbon dioxide. Sparkling wine packed according to this disclosure contains high
levels of carbon dioxide, preferably 3.3 - 3.8 volumes. Yeast growth in sparkling
wine packaged using the protocols in this disclosure are extremely unlikely.
Preferably the wine is chilled before filling.
The advantages that result from using maximum levels of dissolved oxygen below
0.5 mg/L and minimum levels of dissolved carbon dioxide of at least 50 ppm include:
• Less SO required.
• Shelf life increased
• Less corrosion susceptibility due to low SO levels.
• Increased stability of wine
• Maintain wine profile- nose, taste, colour
This disclosure may be used for still carbonated and sparkling wines
(including fortified, sweet and semi sweet wines) and also wines mixed
with Mineral water, juice, flavours etc.
The reference to the features or protocols of the present invention in the
present specification is to be understood to include all possible
combinations of the single features unless these features are pure
alternatives. Thus, the single features are combinable within the scope of
the present invention as determined by the attached claims.
Detailed Description of the Invention
Preferred embodiments of the invention will now be described.
In filling aluminium containers with wine there is a need to preserve the wine in the
state it is in at the time of filling and to guard against microbial deterioration of the
wine. In bottled wine sulphur dioxide has been used to control microbial
deterioration but corked bottles allow for dissipation of excess sulphur dioxide. In the
hermetically sealed environment of an aluminium container too much sulphur
dioxide can affect the wine and also lead to corrosion of the container and liner
further adversely affecting wine quality and shelf life.
Figure 1 illustrates this problem.
Grape Varieties used in in the preferred embodiments of the invention are shown
in Table 1.
In all the tables used in this specification, individual results have been combined
and averaged. References to ranges of values for pH, free sulphur alcohol content
reflect that all of the wines in the specified range had the characteristics observed.
All wine analytical results are determined by a world recognised NATA accredited
laboratory. All results are issued in accordance with NATA accreditation
requirements which include the requirements of ISO/IEC 17025 and are traceable to
national standards of measurement.
Table 1
Molecular Sorbic
Grape Variety used in these Alcohol acid
Sulphur
patented protocols pH Range Range Range Range
3.2 to 3.5 >9% 0.4 to 0.8
Cabernet
Shiraz 3.2 to 3.5 >9% 0.4 to 0.8
3.2 to 3.5 >9% 0.4 to 0.8
Merlot
Still Red Malbec 3.2 to 3.5 >9% 0.4 to 0.8
3.2 to 3.5 >9% 0.4 to 0.8
Grenache
Zinfandel 3.2 to 3.5 >9% 0.4 to 0.8
3.2 to 3.5 >9% 0.4 to 0.8
Tempranillo
Chardonnay 2.9 to 3.5 >9% 0.4 to 0.8
2.9 to 3.5 >9% 0.4 to 0.8
Sauvignon Blanc
Semillon 2.9 to 3.5 >9% 0.4 to 0.8
Still White
2.9 to 3.5 >9% 0.4 to 0.8
Riesling
Pinot Gris 2.9 to 3.5 >9% 0.4 to 0.8
2.9 to 3.5 >9% 0.4 to 0.8
Chenin Blanc
Shiraz 3.2 to 3.5 >9% 0.4 to 0.8
3.2 to 3.5 >9% 0.4 to 0.8
Pinot Noir
Sparkling Red Cabernet 3.2 to 3.5 >9% 0.4 to 0.8
3.2 to 3.5 >9% 0.4 to 0.8
Merlot
Durif 3.2 to 3.5 >9% 0.4 to 0.8
2.9 to 3.5 >9% 0.4 to 0.8
Pinot Noir
Sparkling
White
Pinot Meunier 2.9 to 3.5 >9% 0.4 to 0.8
2.9 to 3.5 >9% 0.4 to 0.8
Chardonnay
2.9 to 3.5 >9% 0.4 to 0.8
Pinot Blanc
2.9 to 3.5 >9% 0.4 to 0.8
Riesling
2.9 to 3.5 >9% 0.4 to 0.8
Glera (Prosecco)
2.9 to 3.5 >9% 0.4 to 0.8
Cava grape varieties
Combination of Red &
Sparkling
2.9 to 3.5 >9% 0.4 to 0.8
White varieties outlined
Rose
above
2.9 to 3.5 <9% 0.4 to 0.8 >90mg/L
Moscato
2.9 to 3.5 <9% 0.4 to 0.8 >90mg/L
Muscat Blanc
Low alcohol
2.9 to 3.5 <9% 0.4 to 0.8 >90mg/L
Chianti
and wine
2.9 to 3.5 <9% 0.4 to 0.8 >90mg/L
Sangria
based
Most varieties as
products
detailed in Table 14.-
2.9 to 3.5 <9% 0.4 to 0.8 >90mg/L
Pending style
requirements
Wine Filling Protocols
Commencing with the rinsing of the aluminium container for wine pre- filling and
following on to the aluminium container post filling and then the rinsing of the
container via the warming tunnel, all these procedures require the interaction of
the water with either the empty container or the filled finished product.
Water is the most strictly controlled ingredient from a regulatory perspective.
It must be potable (safe) and palatable (good tasting).
Water can have a direct impact on the sensory profile and stability of wine in an
aluminium container. This will occur if hoses and filters are not washed with
quality filtered water. This will also occur if process equipment is not rinsed with
clean quality filtered water.
Treated water for filter washing and filling machine washing in this invention:
• Must meet all applicable local standards and guidelines.
• Must meet the health-based guideline values of the World Health
Organization (WHO).
• Must meet all requirements that are product-specific as they relate to
stability, shelf-life, and sensory profile of all wine in an aluminium
container.
In addition, treated water preferably will comply with the maximum level of
constituents in table 2
Table 2
Constituent Maximum
Alkalinity 50 mg/l
Sulfate 250 mg/l
Chloride 250 mg/l
Total dissolved solids 500 mg/l
Iron 0.1 mg/l
Manganese 0.05 mg/l
Colour none (5 Co-Pt units max)
Turbidity none (1 NTU max)
Chlorine/disinfectant none
Taste no off-taste
Odour none (T.O>N> = 1)
Chlorine may be used to sanitise equipment but it is preferably completely
removed by rinsing with water prior to use of the equipment with wine.
Rinsing of empty aluminium containers with oxidants prior to use can create
residues that react with SO . The protocol is that aluminium containers are
preferably rinsed with filtered water only.
Pre filling: Should the water quality fall below the listed specifications above the
resulting possible increased microbiological load would negatively impact on the
integrity of the wine quality, stability and longevity of the filled product.
Increased microbiological load would also deplete the Free SO2 levels in the wine
resulting in shorter shelf life, stability and an extra potential for spoilage on
storage and transport.
Post filling; should the water quality fall below the listed specifications above
the resulting possible increased microbiological load would affect the integrity of
the can/container lid tab score lines, resulting in ‘leakers’ and or exploding
aluminium containers. We have discovered that this increased microbiological
loads effect on the aluminium container has been responsible for the loss of
entire shipments of wine in aluminium containers causing significant commercial
damage.
Additionally without proper water quality management there is a potential for mould
formation to occur in any crevice of the container. This microbiological issue is
also responsible for increasing the spoilage from leakers in storage and
transport.
A preferred sterile grade filter pore diameter for this purpose is 0.30 μm - 0.45
μm as part of this invention of an integrated wine packaging system to control these
microbiological issues in wine in aluminium containers. Preferably the levels for
Total Plate Count, Yeasts and Moulds and Lactobacillus are all <1CFU.
The limits and processes of this invention ensure that all products are
microbiologically stable without impacting on wines integrity – its key notes (sight,
nose and taste) that can damage the commerciality of the product.
Pasteurisation can also damage the key notes (integrity) of wine in an aluminium
container.
Tables 3a and 3b below outlines effects of microbiological growth and sulphur levels
we have discovered impacts on the integrity of the wine when packaged in an
aluminium can/container that this inventive step outlined in the patent protocols
solves. Table 3a illustrates Wine parameters (Organoleptic, Corrosion,
Microbiological) at a pH of 2.9 to < 3.5 and >9 % alcohol.
Table 3a.
Wine parameters (Organoleptic, Corrosion, Microbiological) at a pH of 2.9 to < 3.5 and >9% alc/vol
Free
pH Alc/vol 18 months
(ppm)
Parameter Initial 6 months 12 months 24 months
2.9 to >9% Reductive
Organoleptic Fresh and clean Dull Flat Oxidation Spoiled
< 3.5 characters
nil corrosion
Corrosion nil corrosion nil corrosion nil corrosion nil corrosion
Microbiological Microbiological Microbiological<1cfu Microbiological Microbiological Microbiological
< 10 <1cfu <1cfu <1cfu <1cfu <1cfu
‘Blown’ cans.
Increased
Microbiologic Minimal
microactivity. Spoiled
Monitor SO
FreeSO
2 level
Continued Testing ceased
Al l >1cfu depletion
Free SO depletion
2.9 to >9% Organoleptic Fresh and clean Fresh and clean Fresh and clean Fresh and clean Fresh and clean
< 3.5
Corrosion nil corrosion nil corrosion nil corrosion nil corrosion nil corrosion
Microbiological Microbiological<1cfuMicrobiological<1cfu Microbiological Microbiological Microbiological
<1cfu <1cfu <1cfu <1cfu
Microbiological Monitor SO Monitor SO Continued SO Stabilised Stabilised
2 2 2
>1cfu depletion depletion depletion FreeSO levels FreeSO levels
2.9 >9%Organoleptic Slight SO Slight SO nose. Sharp taste. Sulphur Sulphur nose Slight Sulphur smell.
to nose. Sharp Sharp taste nose Astringent
< taste
Corrosion nil corrosion No corrosion observed No corrosion Random pinholes Increased pinholes
observed
40 Microbiological Microbiological <1cfu Microbiological Microbiological Microbiological
Microbiological
<1cfu <1cfu <1cfu <1cfu
<1cfu
Stabilised Stabilised
Microbiological Monitor SO Diminishing FreeSO Stabilised FreeSO
2 2 2
FreeSO levels
>1cfu depletion levels FreeSO levels
levels 2
Micro<1cfu
Micro<1cfu
2.9 >9%Organoleptic Slight Sulphur Slight Sulphur smell. Slight Sulphur smell. Slight pungent Burnt rubber
aroma nose.
to smell. Astringent Astringent
Bitter
< Astringent
Corrosion Nil corrosion No corrosion observed Pinholes appearing Increased Lining
pinholes breakdown.
40+ Microbiological Microbiological Microbiological Microbiological Microbiological
Microbiological
<1cfu <1cfu <1cfu <1cfu <1cfu
<1cfu
Microbiological Monitor SO Diminishing Free Stabilised Free SO Microbiological Microbiological
>1cfu depletion Micro<1cfu <1cfu <1cfu
SO levels
* SO levels measured at the time of filling
Table 3b below shows organoleptic results with varying microbial levels;
Table 3b
Micro
results
TPC, Alc/volpH
Yeast and
18 months
initial 6 months 9 months 12 months 24 months
Mould,
Lacto
>9% 2.9 to Fresh Full
Fresh Fresh Full Fresh Full
<3.5
taste.
Fresh Full taste. Clear Fresh Full taste. Clear
<1 Full taste taste taste.
>9% 2.9 to Blown cans Blown cans
Minor loss of flavour
<3.5
Continued FreeSO . depletion
Oxidised Reductive
Secondary fermentation
Fresh Full
characters. Spoiled.
occurring
taste
Test finalised
Diminished
Fresh
Free
Full taste
2 levels
Filtration according to a preferred example: Two stage in line sterile filtration
microbiological control system.
Wine Filter Management
This invention does not utilise post-packaging pasteurisation (heating) to inactivate
microbial cells. Rather, microbial cells are removed prior to filling. The removal of
microbial cells is achieved by (membrane) filtration using a sterile grade with fine
enough pores to remove yeast and bacteria likely to be found in wine.
A multistage filtration method is used with preferably two stages but additional
stages may be used.
Filters (according to one preferred embodiment)
Stage 1; 0.60 μm filters are preferably used as primary filters to remove yeast cells
from the wine to prevent yeast build up and spoilage including the significant risks
associated with any secondary fermentation inside the container.
The use of the first (e.g. 0.60 μm filter) filtration level is essentially to
microbiologically stabilize the wine by removing and controlling the reformation of
foreign and cultured organisms and removal of bacteria and yeast cells. This stage
is designed to remove the majority of bacteria and yeast cells in the wine without
damaging the wines integrity.
Stage 2. 0.30 μm-0.45 μm sterile grade filter is preferably used in the subsequent
filtration of the wine prior to filling to prevent microbiological issues occurring in the
wine in an aluminium container finished product.
The second stage (e.g. 0.30 μm – 045 μm) is to guarantee sterility whereby the
bacteria and yeast cells are completely removed and the potential for secondary
fermentation and spoilage occurring in the filled wine in an aluminium container is
eliminated. Again the requirement is not to damage the wines integrity. Once this
stage is complete it removes the likelihood of any secondary fermentation
occurring inside the aluminium wine container that could result in it exploding
during storage and transport. This secondary fermentation can also be the cause
of ‘leakers’.
This system eliminates the need to use pasteurisation to microbiologically stabilise
the wine which would negatively impact on the wines integrity but is not required
with this invention;
The Tables below outline the results of wine constructed using these protocols outlined in this patent;
Table 4a shows organoleptic Results with Two Stage microbiological filtration and zero (<5) Free SO ;
Table 4b shows organoleptic results – zero microbiological filtration;
Table 4c shows organoleptic results Red (still and sparkling) wine with two stage sterile grade microbiological filtration;
Table 4d shows organoleptic results White wine (still and sparkling) with two stage sterile grade Microbiological filtration.
TABLE 4a
Organoleptic Results –
Micro filtration with zero (<5)
Free SO
Alc/vol
Wine – Zero 12
Free SO ppm pH initial 3 months 6 months 9 months months
<5 >9% 2.9 Fresh Full Diminished Oxidised Spoiled Off. Expired
to<3.5 taste. characters. Expired.
* SO levels measured at the time of filling
Table 4b
Organoleptic
Results – zero
micro filtration
Alc/vol 18 24
Wine –
months months
Free SO ppm pH Initial 3 months 6 months 9 months 12 months
<5 >9% 2.9 Fresh Full Diminished Spoiled Off. Expired. Expired. Expired. Expired.
to<3.5 taste characters. Expired.
Cloudy
Micro issues.
Blown cans.
>9% 2.9 Fresh Full Diminishing Diminished Expired. Expired. Expired. Expired.
to<3.5 taste Free SO Free SO
levels levels. Flat.
Oxidised.
Blown cans
>9% 2.9 Fresh Full Diminishing Diminishing Spoiled Off. Expired. Expired. Expired.
to<3.5 taste FreeSO Free SO levels Expired.
levels
40 >9% 2.9 Fresh Full Slight SO Diminishing Diminished Free Expired. Expired. Expired.
to<3.5 taste aroma Free SO SO levels
levels. Spoiled Off.
Astringent Expired
50 >9% 2.9 Sulphur Sulphidic Diminishing Cloudy Diminished Expired. Expired.
to<3.5 Aroma. characters Free SO Diminishing Free SO
Slight bitter taste. levels. Free SO levels. levels.
sharpness Diminishing H2S dominant Bitter taste Spoiled Off.
on the FreeSO Expired
tongue. levels.
* SO levels measured at the time of filling
Table 4c
Organoleptic Alc/vol
Results
Filter Grade- μm .>9% pH Molecular initial 3 month 6month 9month 12 month 18 month 24
SO month
.>9% 2.9 0.4 to Minor loss Volatile Expired.
to<3.5 0.8 of Acid
flavour
Fresh Full Refermentation characters
Spoiled off Expired Expired
taste
Issues
Blown
cans
.>9% 2.9 0.4 to Fresh Full Spoiled Expired
Refermentation
Blown cans
to<3.5 0.8 Fresh Full taste Slight off
issues
taste cloudiness
0.60
0.4 to Fresh Full Fresh Fresh Full Fresh
Two stage micro .>9% 2.9
0.8 taste Full taste Full
filtration (0.60 μm- to<3.5 Fresh Full
taste Fresh Full taste Fresh Full taste taste
0.45 μm)
taste
Two stage micro .>9% 2.9 0.4 to Fresh Full taste Fresh Fresh Full Fresh
0.8 Fresh Full Full taste Full
filtration (0.60 μm- to<3.5
Fresh Full Fresh Full
taste taste taste
0.30 μm)
taste taste
.>9% 2.9 0.4 to Filter blockage. Sulphidic Metallic taste Spoiled Not fit for
0.8 Fine sediment off consumption
to<3.5 characters.
Sediment in
0.45 in the wine.
Astringent.
Unacceptable the bottom of
‘gritty’
can. Bitter
Mouth feel.
taste
Higher Free
SO levels.
Slight SO
aroma.
.>9% 2.9 0.4 to Varietal
0.8 flavour loss.
to<3.5
<0.30
Colour less
intense. Filter
blockage.
* SO levels measured at the time of filling
Table 4d
Organoleptic Alc/vol
Results
Filter Grade >9% pH Molecular initial 3 months 6 months 9 months 12 18 24
- μm SO months months months
1.0 >9% 2.9 0.4 to 0.8 Minor loss of Expired.
to<3.5 flavour
Refermentation
Oxidative
Issues Blown Spoiled off Expired Expired
Fresh Full taste
characters
cans
0.60 >9% 2.9 0.4 to 0.8 Fresh Full Refermentation Spoiled Expired
to<3.5 taste issues off Blown
Slight
Fresh Full taste cans
cloudiness
Two stage micro >9% 2.9 0.4 to 0.8 Fresh Full Fresh Full taste Fresh Full taste Fresh Fresh Fresh Full
filtration (0.60 μm- to<3.5 taste Full taste Full taste taste
0.45 μm)
Fresh Full taste
Two stage micro >9% 2.9 0.4 to 0.8 Fresh Full Fresh Full taste Fresh Full taste Fresh Fresh Fresh Full
filtration (0.60 μm- to<3.5 taste Full taste Full taste taste
0.30 μm)
Fresh Full taste
>9% 2.9 0.4 to
Varietal flavour
to<3.5
0.8 loss.
Colour less
<0.30
intense. Filter
blockage.
* SO levels measured at the time of filling
Final filtration using filters with pore sizes of 0.60 + 0.45, 0.60 + 0.30 or 0.60 + 0.20
allows sterile filtration be achieved. Using the 0.20 pore size filter may be applicable
however the likelihood of stripping the wine of colour and flavour is increased and
therefore may not be suitable in some cases.
A single 0.45 filtration of the wine
• would enhance the risk of live cells being forced through the filter and
into the finished wine.
• Require extra SO2 dosing to offset the risk of higher micro organism
and yeast levels in the wine which would require an increase in free
SO levels
• Shelf life of the wine in a can would be diminished (less than 12
months) due to the increased corrosive effect of high SO2 levels.
• Shelf life of the wine in a can would be diminished (less than 12
months) due to the increased corrosive effect of high SO2 levels.
• Wine would develop sulphidic (H S) characters.
• Without the addition of extra SO2 the wine would be subject to a
greater risk of refermentation in the can (from the yeast cells) and
spoilage (bacteria cells)
• would enhance the risk of fine sediment escaping into the finished
wine. This would eventually show up (approximately 6 - 12 months) in
the bottom of the can. Totally unacceptable to the consumer (a gritty
mouth feel).
Correct filter and filter housing preparation is a key protocol to successful wine in
an aluminium container production.
The inventors have found that for wine in an aluminium container poorly sanitised or
prepared wine filters and filter housings will lead to microbiological complications
within the wine in the container.
During storage, the sterile grade filters are preferably stored in a solution of 1%
Citric Acid with 50ppm Free SO . This is preferably made fresh and repeated on a
fortnightly basis.
Prior to filling the aluminium container,the filters are preferably sterilised and tested
for integrity prior to use.
The preferred sterilising time and temperature regime is 80°C for 20 minutes.
The results of trials utilizing the protocols outlined in this patent for microfiltration
with varying amounts of added free sulphur are shown in table 5 for a white wine
table 6 for a red wine table 7 for a carbonated white wine and table 8 for a
carbonated red wine. These wines were prepared according to the protocols
outlined in this patent.
Table 5.
White wine prepared according to this invention 24 month Appraisal below;
Organoleptic
Results
Wine –Free SO Alc/volpH
ppm* initial 3 months 6 months 12 months 18 months 24 months
>9% 2.9 Fresh Full diminished Dull Oxidised Flat/Advanced VA OFF
Spoiled
to<3.5 taste characters
>9% 2.9 Fresh Full diminished Reductive Spoiled
Flat Oxidised
to<3.5 taste characters characters.
>9% 2.9 Fresh Full Fresh Full taste Fresh Full Fresh Full taste Developed
Fresh Full taste
to<3.5 taste taste characters.
>9% 2.9 Fresh Full Fresh Full taste Fresh Full Fresh Full taste Fresh Full taste
Fresh Full taste
to<3.5 taste taste
40 >9% 2.9 Fresh Full Slight SO aroma Astringent Increased sulphur Sulphidic Sulphidic characters.
to<3.5 taste nose characters. Slight Advanced
bitterness bitterness
50 >9% 2.9 Sulphidic characters H S dominant Not fit for consumption
Sulphur
to<3.5 bitter taste Flat
High sulphur nose. Spoiled/ Off
Aroma
* SO levels measured at the time of filling
Table 6. Red wine prepared according to this invention 24 month appraisal below;
Organoleptic
Results
Wine –Free SO - Al/vol
pH initial 3 months 6 months 12 months 24 months
ppm* 18 months
>9% 2.9 Flat Spoiled OFF
diminished Dull.
to<3.5 /Advanced VA
Fresh Full taste
characters Oxidised
>9% 2.9 Fresh Full taste diminished Oxidised Reductive characters.
Diminished varietal
Flat
to<3.5 characters
character
>9% 2.9 Fresh Full taste Fresh Full Fresh Full Fresh Full taste Fresh Full taste Developed
to<3.5 taste taste characters.
>9% 2.9 Fresh Full taste Fresh Full Fresh Full Fresh Full taste Fresh Full taste Fresh Full taste
to<3.5 taste taste
40 >9% 2.9 Fresh Full taste Slight SO Astringent Increased sulphur Sulphidic Sulphidic characters.
to<3.5 aroma nose characters. Slight Advanced
bitterness bitterness
50 >9% 2.9 Sulphidic characters H S Spoiled/ Off Expired Expired Sulphurous odour not
to<3.5 bitter taste dominant Flat fit for
consumption
* SO levels measured at the time of filling
Table 7.;
Organoleptic
Results
Wine –Free SO - Alc/vol
pH initial 3 months 6 months 12 months 24 months
ppm* 18 months
>9% 2.9 Fresh Full diminished Dull. Flat/Advance d
Spoiled
Off
to<3.5 taste characters Oxidised VA
>9% 2.9 Fresh Full diminished Developed Character
Reductive
Flat Oxidised
to<3.5 taste characters characters.
Characters
>9% 2.9 Fresh Full Fresh Full taste. Fresh Full Fresh Full Taste Fresh Full taste Developed
to<3.5 taste Crisp taste characters.
>9% 2.9 Fresh Full Fresh Full taste Fresh Full Fresh Full taste Fresh Full taste Fresh Full taste
to<3.5 taste taste
40 >9% 2.9 Fresh Full Slight SO aroma Astringent Increased sulphur Sulphidic Sulphidic characters.
to<3.5 taste nose characters. Slight Advanced bitterness
bitterness
50 >9% 2.9 Sulphidic characters H2S Expired
Sulphur
to<3.5 bitter taste dominant
Spoiled/Off Not fit for consumption
Aroma
Flat
* SO levels measured at the time of filling
Table 8.
Organoleptic
Results
Wine –Free SO Alc/vol
pH initial 3 months 6 months 12 months 24 months
ppm* 18 months
>9% 2.9 Fresh Full diminished Dull. Oxidised Flat/ Advanced Spoiled
Off
to<3.5 taste characters V
>9% 2.9 Fresh Full diminished Reductive Developed
Flat Oxidised
to<3.5 taste characters characters characters
>9% 2.9 Fresh Full Fresh Full taste. Fresh Full Fresh Full taste Fresh Full taste Developed
to<3.5 taste Crisp taste characters
>9% 2.9 Fresh Full Fresh Full taste Fresh Full Fresh Full taste Fresh Full taste Fresh Full taste
to<3.5 taste taste
40 >9% 2.9 Fresh Full Slight SO aroma Astringent Increased Sulphidic Sulphidic characters.
to<3.5 taste sulphur nose characters. Slight Advanced
bitterness bitterness
50 >9% 2.9 Sulphidic characters H S dominant Expired
Sulphur
to<3.5 bitter taste Flat
Spoiled Off. Not fit for consumption
Aroma
* SO levels measured at the time of filling
The Total SO2 in wine (the total amount of Free and bound SO2) is directly related
to the levels of SO added during the wine making process and during the storage
of the wine at the winery.
Wine making practices in accordance with this invention require the
avoidance of oxygen interaction throughout the entire winemaking process
thereby limiting the continued addition of SO .
Acetaldehyde is caused by excessive oxidation of the wine.
The addition of SO2 to the ‘oxidised’ wine will bind the acetaldehyde, removing
its volatile presence and resulting in a wine with a "fresher" aroma.
Surprisingly this invention limits the frequency of oxidation and will greatly
reduce the requirement for SO2 addition. This is the opposite to the usual
commercial winemaking procedures practiced globally.
According to one embodiment of the invention, the wine contains from 32 to
mg/L of free SO2 at the time of filling.
“ppm” values, according to a preferred embodiment, refer to weight
per volume unless otherwise indicated. Table 9 shows the
organoleptic assessment of Total SO2 in wine prepared according to
the method of this invention;
Table 9;
Organoleptic
Results
Total SO Alc/vol pH initial 6 9 12 18 24
ppm months months months months months
100 >9% 2.9 Fresh Full
Fresh
Fresh Fresh Full
to<3.5 taste
Fresh Full Fresh Full
Full taste.
Full taste taste. taste.
taste Clear
Clear
250 >9% 2.9 Fresh Volatile Acid
Fresh
to<3.5 Full characters
Fresh Fresh Full Minor loss
Full
taste.
Full taste taste of flavour
taste
Clear
300 >9% 2.9 Dull Volatile Acetaldehyde
Strong
to<3.5 Fresh Stringent. Acid Volatile spoiled
character
Full taste Flat Acid
characters
Oxidation:
Oxidation of wine after packaging is caused by reaction of wine components with
oxygen. Oxygen can be present in the wine at filling or present in the package
headspace at sealing. The dissolved oxygen in the wine at filling and the oxygen in
the headspace comprise the total oxygen load at filling. Oxygen can also enter the
package after filling.
Oxidation is inhibited by the presence of antioxidant compounds in the wine. The
following factors influence the extent and rate of oxidation reactions that take place
in the wine after packaging is completed.
Preferably Dissolved Oxygen (DO) levels throughout the filling process are
maintained up to 0.5mg/L. and controlling the final maximum DO levels in the wine
is preferred. This is in combination with limiting the oxygen levels entrapped within
the headspace of the filled product, will greatly reduce the likelihood of oxidation,
corrosion and or degradation of the product.
Dissolved Oxygen level is the amount of oxygen aeration sustained by the wine at
any given time during the wine making process. These levels generally diminish as
the wine consumes oxygen and oxidation results. Therefore the greater the DO
levels at any given time in the wine the greater likelihood of increased oxidation.
The outlined winemaking procedures ensure that the likelihood of oxygen coming
into contact with the wine is inhibited. Under this system Oxygen management in
wine is a key factor to consider for maintaining wine quality and integrity.
Strict adherence to Dissolved Oxygen (DO) specifications is critical in achieving
product quality, stability and longevity. It is preferred to maintain as close to zero
headspace in all vessels involved in the winemaking process to eliminate any
possible oxygen element affecting the wine.
The integrated system outlined in this patent also manages this issue at filling by
avoiding aeration of the wine via faulty fittings and /or avoidance of aeration of the
wine at low temperatures as the absorption of oxygen is far greater at lower
temperatures.
Wine in tank prepared for filling can contain significant amounts of dissolved
oxygen. Oxygen can also enter wine during delivery from the tank to the filler and
during the filling process.
Any dissolved oxygen in the wine at filling is available for oxidation reactions with
wine in the package, potentially limiting shelf life.
Dissolved oxygen in wine at filling may be achieved by controlling the maximum
wine dissolved oxygen content in tank prior to fill and after delivery of wine into the
package.
In the method of this invention the dissolved oxygen may be minimised in wine in
the tank prior to filling by sparging the wine with nitrogen gas.
Sparging
This system minimizes the negative influence of Dissolved Oxygen in the wine with
the use of sparging with nitrogen gas prior to filling. It is a benefit of this invention
that dissolved oxygen reduction for wine in an aluminium container achieves
stability, extended shelf life and maintains the wines integrity under production,
storage and transport.
Excessive sparging may result in damage to the wines integrity by reducing the
flavour profile and imparting a bitter character presumably caused by dissolved
nitrogen. Therefore, according to a preferred embodiment, the amount of nitrogen
used for sparging is between 0.1 and 0.8 liter N2 per liter of wine
Preferably dissolved oxygen at winery and after wine transfer to tanker is less than
0.5 mg/L. Preferably the dissolved oxygen in storage tank at filling facility prior to
canning is less than 0.5 mg/L
Preferably the maximum wine dissolved oxygen content is less than 0.5 mg/L after
filling of the wine into the container. This preferred maximum level will prevent
significant loss of shelf life due to oxygen dissolved in the wine at filling.
The tables below illustrate the organoleptic assessment of Dissolved Oxygen in
wine;.
Table 10a. shows Red Wine – Dissolved Oxygen levels prepared according to the
invention and without the DO controls of this invention
Table 10b. White Wine – Dissolved Oxygen levels prepared according to the
invention and without the DO controls of this invention
Note; SO2 levels in the tables below -10a & b are measured at the time of filling
Table 10a.
Organoleptic
Results
Molecular alc/vol pH
Wine – DO
SO 24 months
levels initial 3 months 6 months 12 months 18 months
0.4 to 0.8 >9% 2.9 to Fresh Fresh Fresh Fresh Fresh
<3.5 Crisp clean Lively. Good nose. Sustained Sustained
Fresh
Full flavour Clear bright wine wine
Bright
character character
<0.5 colour
0.4 to 0.8 >9% 2.9 to Colour enhanced Spoiled
Non DO <3.5 Reductive Over
controlled wine characters developed
1.0 Fresh Fresh Oxidised Spoiled
Non DO 0.4 to 0.8 >9% 2.9 to Reductive Reductive Expired
controlled wine <3.5 characters characters
1.5 Fresh Over developed Oxidised Spoiled
Table 10b
Organoleptic
Results
Molecular alc/vol pH
SO 24 months
Wine –DO levels initial 3 months 6 months 12 months 18 months
0.4 to 0.8 >9% 2.9 to Fresh Fresh Fresh Fresh Fresh
<3.5 Crisp clean Lively. Good nose. Sustained Sustained
Fresh
Full flavour Clear bright wine character wine character
Bright
<0.5 colour
0.4 to 0.8 >9% 2.9 to Colour Over Spoiled
Non DO
controlled wine <3.5 Reductive enhanced developed
1.0 Fresh characters Oxidised Spoiled
Non DO 0.4 to 0.8 >9% 2.9 to Reductive Reductive Expired
controlled wine <3.5 characters Over characters
1.5 Fresh developed Oxidised Spoiled
Dissolved Carbon Dioxide (DCO2)
Carbon dioxide is naturally created during the wine fermentation process. During the
maturation of the wine in storage most of the dissolved CO has been completely
depleted or to acceptable levels of ‘spritz’ (400 ppm – 800 ppm).
Preferably all wine is cross flow filtered to ensure the dissolved CO2 level of the
wine is not the result of microbial infection.
It is an important aspect of this invention that the recommended level of dissolved
CO2 will reduce the oxygen content of the wine and assist with protecting the wine
from oxidation during the transport of bulk wine from the winery to the aluminium
container filler. This is particularly important because by preventing oxidation,
minimal free SO2 addition is required and minimum free SO2 levels are maintained
at the winery prior to dispatch.
The recommended level of dissolved CO for wine is relevant as wine during
transport is rarely refrigerated (eg. be it in ISO tankers - 26,000 litres, Flexi tanks -
24,000 litres or road tanker transport - various compartmentalized/litreage volumes)
consequently the temperature of the wine increases and the potential for yeast
activity enhanced. During this transit time the wine is also susceptible to oxidation
by extended contact with air via faulty seals and closures.
Additionally the dissolved CO will prevent further oxidation of the wine caused by
the effects of ullage (namely the gap - air in the headspace) created in any one
particular tanker compartment by either under filling, evaporation or leakage of the
wine during transit.
The levels of the actual CO2 in the wine and resultant effectiveness will diminish as
the temperature of the wine increases (during transport). However the initial level of
dissolved CO in the wine at the winery ensure that the wine will arrive at its
destination in the same condition as when dispatched from the winery and with
preferred final levels of dissolved CO2 of 50 ppm - 1200 ppm for still white wines
and 50 ppm to 400 ppm for still red wines prior to can filling.
The combination of maximum dissolved oxygen minimum dissolved carbon dioxide
levels with microfiltration allows lower free SO2levelsand inhibits wine spoilage as
the potential for oxidation, microbiological spoilage and re-fermentation are far
greater during wine transport and wine transfer than in storage at the winery. In
addition, it is impossible to perform any corrective procedures during transit.
The recommended specific levels of dissolved CO2 in wine are essential in
maintaining the wines varietal character.
The preferred range of dissolved CO for still red wine is 50 ppm to 400 ppm more
preferably 200 ppm to 400 ppm as higher levels will create a sharper more
aggressive tannic tasting wine.
The preferred range of dissolved CO for still white wines is 50 ppm to 1200 ppm
(dependent on varietal character of the wine and the level of freshness and
crispness required) and preferably is 400 ppm to 800 ppm. For sparkling wines the
upper limit of dissolved CO is greater but is not critical.
Preferably the dissolved CO2 level at the winery and after wine transfer to tanker is
0.8 - 1.2 g/L (800 ppm – 1200 ppm).
Preferably the dissolved CO in storage tank at filling facility prior to canning is up to
1.2 g/L (1200 ppm). For still red wines this is preferably up to 0.4 g/L (400 ppm).
This preferred maximum level will prevent significant loss of shelf life due to
minimising oxidation potential during bulk wine transport and the resultant oxidation
of the packaged product during storage and transport.
Table 11a. shows for red wine the effect of Dissolved Carbon Dioxide levels
Table 11b. shows for white wine the effect of Dissolved Carbon Dioxide levels
Table 11a
Organoleptic
Results
Molecular Alc/vol pH
Wine –DCO SO mg/L
levels
Prior to filling initial 3 months 6 months 12 months 18 months 24 months
0.4 to 0.8 >9% 2.9 to Fresh Fresh Clean Fresh Clean Fresh Clean
<3.5 Clean Balanced Full varietal Full varietal
Fresh Clean Balanced Full varietal character character
Fresh
character
<400ppm Clean
0.4 to 0.8 >9% 2.9 to Fresh Increased Non
<3.5 Clean tannins. Saleable.
Slight Spritz Enhanced Bitter
400ppm- Sharp taste tannin taste. notes . Unpalatable ‘tinny taste’
800pm notes.
* SO levels measured at the time of filling
Table 11b
Organoleptic
Results
Molecular Alc/vol pH
Wine –DCO SO mg/L
levels
Prior to filling initial 3 months 6 months 12 months 18 months 24 months
0.4 to 0.8 >9% 2.9 to Reductive Oxidized. Spoiled Off.
<3.5 characters
Fresh
Fresh Clean
<400ppm Clean
0.4 to 0.8 >9% 2.9 to Fresh Fresh Fresh Clean Fresh Clean Fresh Clean Fresh Clean
<3.5 Clean Clean Balanced Balanced Full varietal Full varietal
Balanced Full varietal character character
400ppm-800pm character
* SO levels measured at the time of filling
With sparkling wines that have high CO levels due to secondary fermentation (>6g/L) or carbonation (2-5 g/L) the control of
DO levels is still essential.
Low Alcohol Wine/Wine Products
The preferred level of Sorbic Acid > 90 mg/L protocol is recommended for low
alcohol wines (i.e.<9 % ALC/VOL) due to the increased risk of viable yeast
cells compared to > 9 % ALC/VOL wines and wines that have not undergone
Malolactic fermentation (MLF). Should MLF occur in the wine in the aluminium
container an unpleasant odour – geraniol (similar to Geranium) - will result.
Due to the hermetically sealed environment,only minimal Potassium Sorbate
addition is required. It is important to pay attention to pH, Free SO2 and
alcohol levels prior to the addition of Potassium Sorbate.
Potassium Sorbate under this protocol is preferably used in small quantities in
conjunction with potassium metabisulphite in sweet and semi-sweet wines to
prevent secondary fermentation. When dissolved in water, Potassium Sorbate
breaks down into Sorbic acid and ionic potassium.
This specification is recommended for still and sparkling wines (including
fortified, sweet and semi sweet wines) and also wines mixed with Mineral water,
juice, flavours etc.
Table 12a. shows the organoleptic results for low alcohol red wine (<9 %) and
zero Sorbic Acid
Table 12b. shows the organoleptic results for low alcohol white wine (<9 %) and
zero Sorbic Acid
Table 12a
Organoleptic
Results - low alcohol
wine
<9% alc/vol
Molecular Alc/vol pH
SO - mg/L
Sorbic Acid - 0 ppm initial 3 months 6 months 9 months 12 months
0.4 to 0.8 <9% 2.9 Increased micro activity.
to Clean Slight cloudy Micro issues Refermentation of Product. Product not
<3.5 Fresh appearance Blown cans. Spoiled fit for sale.
* SO levels measured at the time of filling
Table 12b
Organoleptic
Results - low alcohol
wine
<9% alc/vol
Molecular Alc/vol pH
SO - mg/L
Sorbic Acid - 0 ppm initial 3 months 6 months 9 months 12 months
0.4 to 0.8 <9% 2.9 Increased micro activity.
to Clean Slight cloudy Micro issues Refermentation of Product. Product not
<3.5 Fresh appearance Blown cans. Spoiled fit for sale.
* SO levels measured at the time of filling
Table 12c shows Organoleptic results for low alcohol Carbonated Red wine (<9%) and zero Sorbic Acid;
Table 12d shows Organoleptic results for low alcohol Carbonated white wine (<9%) and zero Sorbic Acid;
Table 12c
Organoleptic
Results - low alcohol
wine
<9% alc/vol
Molecular Alc/vol pH
SO - mg/L
Sorbic Acid - 0 ppm initial 3 months 6 months 9 months 12 months
0.4 to 0.8 <9% 2.9 Increased micro activity.
to Clean Slight cloudy Micro issues Refermentation of Product. Product not
<3.5 Fresh appearance Blown cans. Spoiled fit for sale.
* SO levels measured at the time of filling
Table 12d
Organoleptic
Results - low alcohol
wine
<9% alc/vol
Molecular Alc/vol pH
SO2- mg/L
Sorbic Acid - 0 ppm initial 3 months 6 months 9 months 12 months
0.4 to 0.8 <9% 2.9 Increased micro activity.
to Clean Slight cloudy Micro issues Refermentation of Product. Product not
<3.5 Fresh appearance Blown cans. Spoiled fit for sale.
* SO levels measured at the time of filling
Table 13a shows the organoleptic results for low alcohol red wine (<9%) with addition of Sorbic Acid
Table 13b shows the organoleptic results for low alcohol white wine (<9%) with addition of Sorbic Acid
Table 13a
Organoleptic Results - low
alcohol wine
<9% alc/vol
Molecular SO Alc/vol pH 18 24
3 6 9 12
mg/L months months
Sorbic Acid >90 ppm initial months months months months
0.4 to 0.8 <9% 2.9 Clean Fresh Fresh Fresh Fresh Fresh
to<3.5 Clean
Fresh clear clear clear clear clear
* SO levels measured at the time of filling
Table 13b
Organoleptic Results - low
alcohol wine
<9% alc/vol
Molecular SO Alc/vol pH 18 24
3 6 9 12
mg/L months months
Sorbic Acid - >90 ppm initial months months months months
0.4 to 0.8 <9% 2.9 Clean Fresh Fresh Fresh Fresh Fresh
to<3.5 Clean
Fresh clear clear clear clear clear
* SO levels measured at the time of filling
The wine varieties listed below in table 14 are the wines utilized in the foregoing
tables, however the invention is not limited to such particular wines, or specific style
nor combination of varieties for which the varietal is selected. See below table of
wines capable of being packaged using these protocols. This is a non exhaustive
list:
Table 14.
Grape Variety used in these patented protocols
Cabernet Petit Verdot
Shiraz Pinot Noir
Merlot Tempranillo
Still Red Malbec Tannat
Grenache Gamay
Zinfandel Nebbiolo
Sangiovese Mataro
Chardonnay
Gewurtztraminer
Sauvignon Blanc
Muscat
Semillon
Chenin Blanc
Still White
Riesling
Viognier
Pinot Gris
Gruner Veltliner
Chasselas
Verdelho
Colombard
Shiraz
Durif
Sparkling
Pinot Noir Merlot
Cabernet
Pinot Noir Macabeo
Pinot Meunier Xarel-lo
Sparkling Chardonnay
Parellada
White
Pinot Blanc Muller- Thurgau
Riesling Semillon
Sauvignon Blanc
Moscato
Most varieties as detailed in
Low alcohol
Table 13.- Pending style Muscat Blanc
requirements
In this specification, reference to values for analytes in wine, gas composition,
dimensions, volumes and pressure refer to the values as determined under
standard laboratory conditions of 20°C unless the context provides otherwise.
Since modifications within the spirit and scope of the invention may be readily
effected by persons skilled in the art, it is to be understood that the invention is not
limited to the particular embodiment described, by way of example, hereinabove.
The term “comprising” as used in this specification and claims means “consisting at
least in part of”. When interpreting statements in this specification and claims which
include the term “comprising”, other features besides the features prefaced by this
term in each statement can also be present. Related terms such as “comprise” and
“comprised” are to be interpreted in a similar manner.
Claims (18)
1. A filled aluminium container containing a wine wherein the maximum oxygen content of the head space is 1 % v/v and the wine prior to filling is 5 micro filtered and dissolved oxygen levels throughout the aluminium container filling process are maintained up to 0.5 mg/L. and final levels of dissolved CO2 are from 50 ppm for white and sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container. 10
2. A filled aluminium container as defined in claim 1 wherein the filled aluminium container of wine has a molecular sulphur dioxide content of between 0.4 and 0.8 mg/L
3. A filled aluminium container as claimed in Claim 1 in which the levels for 15 Total Plate Count, Yeasts and Moulds and Lactobacillus are all <1CFU.
4. A filled aluminium container as defined in claim 1 to 3 wherein for still white wines the dissolved CO2 level is from 50 ppm to 1200 ppm. 20
5. A filled aluminium container as defined in any one of claims 1 to 4 wherein a multi stage microfiltration treatment, in particular a two stage microfiltration treatment was used.
6. A filled aluminium container as defined in claim 5 wherein the filter pore 25 diameters are 1.0 µm or less in a first filter housing and 0.20 µm to 0.45 µm in at least one subsequent stage filter housing.
7. A filled aluminium container as defined in claim 6, wherein the filter pore diameters are at least 0.60 µm or less.
8. A filled aluminium container as defined in any one of claims 1 to 7 wherein the head space in the can is less than 1 % of the volume of the sealed container.
9. A filled aluminium container as claimed in claim 8, wherein the headspace in the can comprises the composition nitrogen 80 – 97 % v/v and carbon dioxide 2 – 20 % v/v. 5
10. A filled aluminium container as claimed in any one of claims 1 to 5 in which the alcohol content is below 9 % v/v wherein sorbic acid is added at a level greater than 90 mg/L.
11. A method of filling an aluminium container with wine wherein the wine 10 prior to filling is micro filtered and dissolved Oxygen levels throughout the container filling process are maintained up to 0.5mg/L. and final levels of dissolved CO2 are from 50 ppm for white and Sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container. 15
12. A method of filling an aluminium container with wine as claimed in claim 11 wherein a multi stage microfiltration treatment, in particular a two stage microfiltration treatment is used.
13. A method of filling an aluminium container with wine as claimed in claim 20 12 wherein the filter pore diameters are 1.0 µm or less in a first filter housing and 0.30 µm to 0.45 µm in at least one subsequent stage filter housing.
14. A method of filling an aluminium container as claimed in claim 13, wherein 25 the filter pore diameters are at least 0.60 µm.
15. A method of filling an aluminium container with wine as claimed in any one of claims 11 to 14 in which the alcohol content is below 9 % v/v 30 wherein sorbic acid is added at a level greater than 90 mg/L.
16. A method of filling an aluminium container with wine as claimed in any one of claims 11 to 15 wherein for still white wines the dissolved CO level is from 50 ppm to 1200 ppm.
17. A filled aluminium container as defined in claim 1, substantially as herein described with reference to any embodiment disclosed.
18. A method of filling an aluminium container as defined in claim 11, 5 substantially as herein described with reference to any embodiment disclosed.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2011905410 | 2011-12-23 | ||
AU2011905410A AU2011905410A0 (en) | 2011-12-23 | Wine Packaged in Aluminium Containers | |
AU2012901039 | 2012-03-15 | ||
AU2012901039A AU2012901039A0 (en) | 2012-03-15 | Wine Packaged in Aluminium Containers | |
PCT/AU2012/001610 WO2013091030A1 (en) | 2011-12-23 | 2012-12-24 | Wine packaged in aluminium containers |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ627588A NZ627588A (en) | 2016-10-28 |
NZ627588B2 true NZ627588B2 (en) | 2017-01-31 |
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