Learn more www.cortahojas.com .-/ In general, the life of a wine is defined as the duration of wine before it ceases to be suitable for consumption. This accounts for the period between filling of wine in Bag-in-Box (BIB) and the last glass of wine consumed.
The conservation of a wine bag in box packaging (BIB) shares common characteristics with other types of packaging. However, you can extend the life of wine in BIB. So what characteristics should a wine to endure in container Bag in Box?
Remember Corta Hojas exported in various formats Bag in Box. The most popular are 3 and 5 liters. The destinations of this product reach more than 50 countries, and its main markets are China, Vietnam, USA and Japan. Also, the vineyard is characterized by developing products tailored according to the needs of each market.
The portfolio also highlight Cut Sheets: private label wine; bag in box wine, bulk wines and OEM Wines.
With current knowledge and technology can extend the life of wine in a bag in box packaging (BIB). However, to achieve the wines must have some specific features, such as.
– Have a darker color because red wines have more antioxidant polyphenols than white.
– Increased alcohol content and / or acidity, which protect the accelerated evolution.
– A low dissolved oxygen prior to packing.
– There have been many oxidative reactions before packaging.
It is crucial to choose a wine undegraded before packaging, since a rusty may not improve with time.
Minimizing Total Oxygen in the Packaging TPO (Total Package Oxygen) after filling.
This oxygen amount in the BIB comes from two sources:
– Oxygen dissolved in the wine prior to filling operations.
– From Oxygen cone gas (bubble) generated in the filling.
The amount of oxygen provided by the TPO cone depend on the total volume of the cone and this% oxygen. With a fill valve art where vacuum lines and are independent nitrogen injection, the% oxygen can be minimized.
Besides wine optimum preparation is needed filling machines that minimize contributions, either via cone air or foam generation in the fill valve. The application of vacuum prior to filling and the addition of nitrogen in an efficient manner before capping are two of the keys to achieving this goal.
Choose a bag (film + tap) low oxygen permeability OTR (Oxygen Transmission Rate)
Materials should be used and reliable manufacturers work to ensure with optimum quality, especially avoiding variability in oxygen barrier.
Reduce storage temperatures
High temperatures in storage are the worst enemy of wine in BIB
The studies indicate that about an increase in temperature of 10 ° C (eg 20 ° C to 30 ° C) reduces the life of the wine in the BIB half. This is due to two factors, the increased oxygen permeability of the bag with temperature and the increased rate of chemical reactions in the wine itself. The storage and transportation temperatures should be kept below 25 ° C.