Presented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare
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1 BIB Shelf-life life Case Studies Presented during the Performance BIB meetings in Bristol, England 24 & 25 October 2012 By: Tony Hoare 1
2 Bagin Box Testing Objectives Case Study 1 To determine the effect of shipping and storage different bag materials can have on Organoleptic and Physio chemical characteristics of Red and White Wines. To measure this effect across 6 different structures including 2 current base film types. To include a comparison of Transported and Non Transported packs
3 Structure's to be Tested 80 Outer + 45um inner (Control) Type Outer + 45um inner (Heavy Duty) Type Outer + 45um inner Type Alt Laminate Outer + 45um inner Type Outer + 45um inner Type Outer Single Layer Type 2136
4 Test Procedure 300 bags from each material manufactured on same machine at Bag Production site. Bags filled sequentially with White wine and then Red Wine on same Filling Heads Initial tests on wine to establish base levels. Packs palletised and half shipped to Paris and back with rest left at filling location. Tests conducted at Monthly intervals and quarterly for a wider range for a total period of 12 Months.
5 Tests Conducted Monthly:- Total SO 2, Free SO 2, DO420 Quarterly:- Sugars, Alcohol Content, Volatile acidity, Total Acidity, ph, Malic Acid and CO 2. Quarterly:- Sensory Analyses using blind tasting for oxidation (nose) and dryness (mouth)
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12 Conclusions 1 st 3 Months show greatest losses. Type 2136 Single layer structure deteriorated rapidly. Type 2119 double layer best performance for 1 st 3 months but dropped rapidly later. No significant difference between Types 2117, 2118 and 2120 materials including Alternative laminate Transportation showing little effect across all materials White wines free SO 2 content reduces more rapidly than Red. CO 2 levels confirm best barrier materials.
13 Objectives Case Study 2 Measurement of influence of packaging on the preservation of a white wine, in particular on oxydation (evolution of SO 2 levels, tasting). -5 different kinds of film, plus tap A -2 taps, A and B (packaged using a 6 th film) Transported product
14 Structures Tested test external film internal film neck tap colour code RT0823 Standard Standard Standard MLD562 red (MLD014) RT0824 Standard Standard Trial: (RTM112) RTM113 RT0825 Trial Outer Trial A Standard MLD562 gold (RTF0154) (MLD014) RT0826 Trial Outer (RTF0154) Trial A Trial: (RTM112) RTM113 blue yellow RT0827 Trial Outer (7TF540) Trial Inner Standard (MLD014) RT0828 Trial Outer (RTF0153) Standard Standard (MLD014) MLD562 MLD562 orange white RT0829 Trial Outer (RTF0134) Standard Standard (MLD014) MLD562 green
15 Physico-chemical h i lanalyses - Interpretation t ti Free SO 2 levels : uncertainty of measurement = 6 mg/l, Total SO 2 levels : uncertainty of measurement = 15 mg/l, DO 420 nm measurements : uncertainty of measurement = +/- 0.3, CO 2 measurements: two test results shall be significantly different if the discrepancy exceeds 0.25 xi (minimum 100 mg/l), Q tifi d d i ti l t t t lt h ll b Quantified descriptive sensory analyses, two test results shall be significantly different if the discrepancy exceeds one unit of intensity.
16 Tests Conducted at Start Complete oenological l analysis : sugars, alcometric strength, ph, volatile acidity, total acidity, total SO 2, free SO 2 and active SO 2 levels, malic acid, DO 420 and 520, CO 2, Fe for 3 BIB s, broken down by type of film and tap to ensure homogenous packaging Microbiological analysis of IGC test : yeasts, lactic bacteria, acetic bacteria, alteriation germs (Brettanomyces, etc.) for 2 BIB s
17 Tests conducted over period of Test Analytical monitoring Total SO 2, Free SO 2, DO420 on 3 Bibs Monthly Organoleptic monitoring sensory analysis of a white wine frequency : 1, 3, 6, 9 and 12 months for 3 BIB s, broken down by batch Storage conditions monitoring Recording of Température and RH
18 Organoleptic monitoring The sensory profiles are determined by an analysis of 1 BIB per procedure. The white wines packaged are characterised by : An aromatic profile distinguished by : -notes of box (vegetable), characteristic :- dominant notes of an amylic nature (sweets, banana); :- intense citrus fruit notes (ripe grapefruit). A taste profile with :- mean-intensity bitterness :- poor to mean intensity dryness. The 3 repeat analyses were homogenous
19 Aromatic descriptors RT0823 RT0824 RT0825 RT0826 RT0827 RT0828 RT ty Intensit Oxydation Végétal buis Amylique Pamplemousse Flavours in mouth 4 3 Intensity Sécheresse amertume
20 Mid Term Conclusions 6 months Wines from tests RT0827 and RT0828 are distinguished by the presence of oxidation notes (low-intensity) and free SO 2 and total SO 2 levels which are slightly below those for the other procedures tested. Wines from test RT0829 are distinguished by free SO 2 and total SO 2 levels which are systematically higher than those for the other procedures. The discrepancies in the free SO 2 levels between procedures RT0828 and RT0829 are analytically significant.
21 Full Term Conclusions 12 Months Conclusion of sensory analysis: All the tests have evolved significantly between the 9-month and 12-month stages of preservation Tests RT0823 and RT0824 are distinguished as being of the highest quality Tests RT0827 and RT0828 are considered as faulty The other tests display reductions in the aromatic perceptions and an increase in aggressiveness in the mouth indicative of negative evolution of the wines. The free SO 2 and total SO 2 levels from tests RT0824 and RT0829 are significantly higher than those for other procedures The free SO 2 and total SO 2 levels from tests RT0823, RT0825 and RT0826 are equivalent to one another Tests RT0827 and RT0828 are negatively distinguished from other trials by free SO 2 levels below 10 mg/l, starting from 10 months preservation.
22 Thank You And Special Thanks to Bénédicte NICOLINI - ICV
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