EP1796969A1 - Improved process for packaging wine in aluminium containers - Google Patents
Improved process for packaging wine in aluminium containersInfo
- Publication number
- EP1796969A1 EP1796969A1 EP04802052A EP04802052A EP1796969A1 EP 1796969 A1 EP1796969 A1 EP 1796969A1 EP 04802052 A EP04802052 A EP 04802052A EP 04802052 A EP04802052 A EP 04802052A EP 1796969 A1 EP1796969 A1 EP 1796969A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- wine
- less
- aluminium
- ppm
- carbon dioxide
- 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.)
- Ceased
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
- B67C3/22—Details
- B67C3/222—Head-space air removing devices, e.g. by inducing foam
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
Definitions
- This invention relates to an improved process for packaging wine in aluminium containers. More particularly, the invention relates to an improved process where the wines are still wines.
- the Barokes 1 wine in a can product is an innovative product that has a potential market with existing wine drinkers as well as a potential market with consumers who are not already wine drinkers.
- the Barokes' product has been packaged in 250 ml slim line cans which have appeal to both these potential markets.
- the traditional, existing wine drinker market tends to pour the wine in the can into a glass before drinking the wine.
- the new wine drinker market is more likely to drink the wine directly from the can.
- the Barokes 1 product is canned under pressures of at least 170 kPa.
- the pressure is gauge pressure and is determined at 20°C.
- the pressure in the head space confers mechanical strength to the aluminium can. It also may influence the rate of chemical reactions within the wine. It is well known that chemical equilibria and reaction rates may vary with pressure according to the Chartelier principle. This principle is exploited in the high pressure pasteurisation of food being pioneered by Food Science Australia.
- Wine is a complex product which undergoes many chemical reactions on storage. A change in head space pressure may lead to a change in the rate of some of these chemical reactions, particularly those associated with a change in molecular volume or the formation of volatiles. In wine, such reactions are quite likely to occur. Over extended periods of time of months, head space pressure differences between cans of as little as 300 kPa may lead to detectable changes in the rate of reactions in wine. These differences may lead to differences in the taste and/or flavour of wine on storage.
- This invention provides in one form an improved method of packaging still wine in aluminium containers by preparing wine characterised in that it has less than 35 ppm of free SO 2 , less than 300 ppm of chloride anions and less than 800 ppm of sulfate anions, filling the container body with the wine and sealing the container with an aluminium closure such that the gauge pressure within the can is at least 170 kPa and wherein the inner surfaces of the aluminium container are coated with a corrosion resistant coating and wherein the equilibrium head space composition after packaging has the composition: Nitrogen: at least 95% w/w
- Carbon Dioxide less than 5% w/w
- Oxygen less than 2% w/w
- the temperature of the wine at the time of filling the can body is at least 10°C.
- the temperature of the wine at the time of filling the container body is in the range 10 to 25°C, more preferably 15 to 25°C, and most preferably 20 to 25°C.
- the level of carbon dioxide in the packaged wine is 0.8% w/w maximum.
- the carbon dioxide head space concentration is less than 3% w/w.
- the wine packaged by the process has a maximum carbon dioxide level of 0.6% w/w.
- the wine when a white wine, has a free sulfur dioxide level in the range 5 to 30 ppm.
- the wine is further characterised as having total nitrites less than 1 ppm and total nitrite plus nitrates less than 10 ppm.
- the aluminium container is a two-piece aluminium can.
- the increase in aluminium content in wine that is stored in the container for three months in the upright position at 30°C is at maximum of 30%.
- Carbon dioxide has an important role in wine making and wine. It has been reported by Bryce Rankine in "Making Good Wine - A Manual of Winemaking Practice for Australia and New Zealand" that dissolved carbon dioxide is present in wine and that higher levels are generally required in white wines than red wines. The presence of carbon dioxide contributes to the flavour of the wine. He notes that when the carbon dioxide level is in excess of 1.2 grams per litre, gas tends to force corks out of bottled wine. This is probably explained by the solubility of carbon dioxide in wine. As is well known, the solubility of gases in liquid, including wine, decreases with temperature. At a temperature of approximately 25 °C, carbon dioxide has a solubility in wine at ordinary atmospheric pressure of 1.2 g/litre.
- the carbon dioxide when at levels of at least 1.2 g/litre is forced into the small volume of the neck, referred to as the ullage, above the wine in a corked bottle of wine.
- Rankine suggests that a mixture of carbon dioxide and nitrogen may be used in the ullage in a bottled wine. He suggests that for a dry red wine the wine should have a ullage gas composition of 2 parts nitrogen and 1 part carbon dioxide. For white wines he suggests a ratio of 1 :3 of nitrogen: carbon dioxide in the ullage.
- the composition of the atmosphere above the wine has several different characteristics depending on whether the wine is in a conventional bottle or in a can. Because of the basic cylindrical shape of a can, the surface area of wine in a can exposed to the atmosphere at the top of the can is much greater than is the case for wine in a conventional glass necked bottle. In a conventional 750 ml glass bottle, the internal diameter of the neck is approximately 20 mm. This calculates as a surface area of approximately 300mm or 0.4mm /ml of wine. For a typical slim line 250mm aluminium can, the surface area is approximately 2100mm 2 or 8.5mm 2 /ml of wine.
- the levels may be reduced to the desired levels.
- the beverage In a standard carbonated beverage canning line, the beverage is typically cooled to 4°C for canning. This enables the maximum amount of carbon dioxide to be dissolved. As the temperature increases, the solubility of carbon dioxide decreases.
- the wine for canning is held at a temperature of at least 10 0 C prior to canning to allow any excess dissolved carbon dioxide to be removed.
- the temperature of the wine is preferably at or close to room temperature as at these higher temperatures the solubility of carbon dioxide in wine is even lower. However, if higher temperatures are used, oxidation and loss of volatiles can be a problem.
- One potential source is the use of carbon dioxide in the wine production.
- a second potential source is the wine canning process.
- a third source is secondary fermentation after canning.
- the first source can be controlled by using nitrogen blankets and nitrogen as the source of inert gas in the wine production process.
- carbon dioxide introduction is minimised by using nitrogen as the source of inert gas.
- nitrogen used is a relatively pure grade and that best results are achieved with the purity level is at least 99.5%. While excess levels of dissolved carbon dioxide may be reduced to the desired levels, it is preferable that the wine producing and wine canning processes that are used are such that reduction of the carbon dioxide level in the wine is not required.
- the third source is controlled in conventional wine making processes by the addition of sulfur dioxide and control of pH. It is also controlled by the levels of bacteria and yeast in the wine. We have found best results are achieved when the bacteria count is ⁇ 10 CFU per 100ml and the yeast count is ⁇ 10 CFU per 100ml.
- CFU refers to colony forming unit.
- a CFU is a single microorganism or a cluster of microorganisms which when cultured on a suitable nutrient will form a visible colony with an impregnant on the surface of or distributed throughout the adsorbent or carrier. We have found that very low levels of oxygen in the head space reduce the likelihood of further yeasts growing and leading to additional fermentation.
- the dissolved level of oxygen in the wine is less than 1 ppm and more preferably less than 0.5 ppm.
- the dissolved level of oxygen in the wine is less than 1 ppm and more preferably less than 0.5 ppm.
- For canning wine it is required to use relatively low levels of sulfur dioxide.
- a pasteurisation step may be introduced after the wine is produced to prevent further fermentation. In conventional wine making processes, usually the increased levels of alcohol produced and sulfur dioxide levels are sufficient to prevent further fermentation.
- Suitable filtration products are supplied by Cuno, and include Zeta Plus® (0.5 ⁇ m) and BevASSURETM (0.45 ⁇ m) filters. These remove suspended yeasts and ensure ⁇ microbiological stability. Best results are achieved where a sterile-grade filter pad is followed by final filtration with a membrane filter.
- sources of carbon dioxide are reduced to provide canned wines with the desired levels of carbon dioxide.
- the alternative of producing wines with higher than the desired levels of carbon dioxide and removing the excess carbon dioxide involves additional steps. Furthermore, these additional steps may lead to deleterious effects, such as loss of flavour.
- 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 0 C unless the context provides otherwise.
- the preferred containers for the process of the present invention are two-piece aluminium cans. These have been widely used in Australia for beverages since the 1980's. Two-piece aluminium cans have an integral base and side walls formed typically by a drawing, wall ironing and lacquering process.
- Other suitable containers for the present invention include "bottle cans". These are essentially an aluminium can with a screw cap. These containers have the advantage that they are resealable. Smaller bottle cans up to 300ml which are particularly suitable for wine look like a regular can with a conical top and a screw cap. The bottle cans have been developed in Japan by the Daiwa Can Company.
- Example 1 a wine is prepared and canned according to the invention and compared to a wine produced and canned according to the process described in
- WO 03/029089 A white chardonnay wine was produced from chardonnay grapes grown in South Eastern Australia from the 2003 vintage. The wine was produced according to the general wine making techniques described in WO 03/029089. The wine had the following characteristics:
- the wine was produced by generally excluding oxygen and removing the carbon dioxide produced from fermentation. Nitrogen blankets were used in the handling and maturation of the wine. The wine so produced had a dissolved carbon dioxide level of 0.6 g/litre and a dissolved oxygen level of 0.7 g/litre. The wine was filtered using a Zeta Plus 6OH filter (0.5 ⁇ m) and a bev ASSURE 0.45 ⁇ m filter. The wine was then canned at 10°C using carbon dioxide free filling line to produce a canned wine with 0.6 g/litre of carbon dioxide and a head space in the can of 96% nitrogen, and less than 1% oxygen. Liquid nitrogen (99.5% grade) was added before closure to produce a gauge pressure of 175 kPa.
- the can of wine stored at 10°C was poured into a glass and the amount of bubbles formed was negligible.
- a comparative wine was produced with a carbon dioxide level of 1.5 g/litre and a head space composition of 90% nitrogen and 10% carbon dioxide.
- the wine was prepared using similar methods except that nitrogen blankets were not used to the same extent in the wine production.
- This wine was canned at 4°C using both carbon dioxide and nitrogen in the head space of the can.
- This wine exhibited a slight spritzig characteristic and bubbles were produced at the wine/glass interface when the wine was poured into a glass.
- This comparative wine was assessed as being inferior to the canned wine prepared according to the present invention.
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2004210603A AU2004210603A1 (en) | 2004-09-10 | 2004-09-10 | Improved process for packaging wine in aluminium containers |
PCT/AU2004/001750 WO2006026801A1 (en) | 2004-09-10 | 2004-12-13 | Improved process for packaging wine in aluminium containers |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1796969A1 true EP1796969A1 (en) | 2007-06-20 |
EP1796969A4 EP1796969A4 (en) | 2007-08-15 |
Family
ID=34382915
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP04802052A Ceased EP1796969A4 (en) | 2004-09-10 | 2004-12-13 | Improved process for packaging wine in aluminium containers |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP1796969A4 (en) |
AU (2) | AU2004210603A1 (en) |
WO (1) | WO2006026801A1 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NZ590675A (en) * | 2005-04-07 | 2012-08-31 | Amcor Ltd | Packaging wine in a metallic container with an internal amine epoxy coating |
BR112014015340A2 (en) * | 2011-12-23 | 2017-06-13 | Barokes Pty Ltd | wine in aluminum containers |
AU2012372142B2 (en) * | 2011-12-23 | 2014-06-26 | Intelligent Packaging Pty Limited | Packaging wine in aluminium containers |
ES2714827T3 (en) | 2011-12-23 | 2019-05-30 | Barokes Pty Ltd | Wine packed in aluminum containers |
EP2818540A1 (en) * | 2013-06-26 | 2014-12-31 | Barokes PTY Ltd. | Beverage container coated with a resveratrol layer |
US11225635B2 (en) | 2017-08-09 | 2022-01-18 | Ball Corporation | Beverage containers with controlled oxygen transmission features |
Citations (1)
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 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2183592B (en) * | 1985-11-29 | 1989-10-04 | Guinness Son & Co Ltd A | A beverage package and a method of packaging a beverage containing gas in solution |
-
2004
- 2004-09-10 AU AU2004210603A patent/AU2004210603A1/en not_active Abandoned
- 2004-12-13 EP EP04802052A patent/EP1796969A4/en not_active Ceased
- 2004-12-13 WO PCT/AU2004/001750 patent/WO2006026801A1/en active Application Filing
-
2006
- 2006-08-24 AU AU2006203684A patent/AU2006203684A1/en not_active Abandoned
Patent Citations (1)
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 |
Non-Patent Citations (1)
Title |
---|
See also references of WO2006026801A1 * |
Also Published As
Publication number | Publication date |
---|---|
EP1796969A4 (en) | 2007-08-15 |
WO2006026801A1 (en) | 2006-03-16 |
AU2006203684A1 (en) | 2006-09-14 |
AU2004210603A1 (en) | 2004-12-23 |
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Legal Events
Date | Code | Title | Description |
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PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
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Effective date: 20070326 |
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Extension state: AL BA HR LV MK YU |
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A4 | Supplementary search report drawn up and despatched |
Effective date: 20070712 |
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RIC1 | Information provided on ipc code assigned before grant |
Ipc: B67C 3/22 20060101ALI20070707BHEP Ipc: B67C 3/02 20060101ALI20070707BHEP Ipc: B21D 51/26 20060101ALI20070707BHEP Ipc: B65B 31/02 20060101ALI20070707BHEP Ipc: B65D 79/00 20060101ALI20070707BHEP Ipc: B65D 85/72 20060101ALI20070707BHEP Ipc: B65D 25/14 20060101ALI20070707BHEP Ipc: B65D 1/12 20060101AFI20060328BHEP |
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17Q | First examination report despatched |
Effective date: 20071024 |
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STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED |
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18R | Application refused |
Effective date: 20090319 |