Examination on different Bag-in-Box Packages for Wine-Storage

Examination on different Bag-in-Box Packages for Wine-Storage

Focus of Study Bag-in-Box Basics Design of a Bag-in-Box Package Developement of synthetics Division of synthetics by their structure t -Thermoplastics -Duroplastics -Elastomeres Manufacturing of synthetics -Extrusion -Moulding Synthetic compounds for the production of bags - PE - PET Used barrier-materials for the prduction of bags - EVOH - metallised foils Tapping Systems

Two wines White Wine / Red Wine Three packages BIB (EVOH) BIB (metallised) Glass Before/after into box before after before after Two storage conditions 15/25 15/25 15/25 15/25 15/25 Analyses after 1, 3 and 6 month

Analyses after 1, 3 and 6 month - Parameters - Visual Control Sensory Evaluation SO 2 -Content Aromatics (GC-MS) FTIR- Measurement Color

Analyses after 1, 3 and 6 month - Parameters - - Visual Control Splashes of wine beside the tap Damaged EVOH-barrier with visually changed color of the wine (after 3 Month Cool Storage)

Analyses after 1, 3 and 6 month - Parameters - - SO 2 -Content SO 2 - measurement- system Foss FIA-Star 5 (Picture and Table: ETS)

Analyses after 1, 3 and 6 month - Results - - SO 2 -Level 7. 7. 6. 6. 5. 5. [m mg/l] 4. 3. [m mg/l] 4. 3. 2. 2. 1. 1.. metallised before metallised after EVOH before EVOH after White wine warm storage Glas Base Wine Check after 1 Month Basewine Check after 1 Month Check after 3 Month Check after 6 Month Check after 3 Month Check after 6 Month. metallised before metallised after EVOH before White wine cool storage EVOH after Glas

Analyses after 1, 3 and 6 month - Results - - SO 2 -Content 7. 7. 6. 6. 5. 5. [m mg/l] 4. 3. [m mg/l] 4. 3. 2. 2. 1. 1.. metallised before metallised after EVOH before Red wine warm storage EVOH after Glas Basewine Check after 1 Month Basewine Check after 1 Month Check after 3 Month Check after 6 Month Check after 3 Month Check after 6 Month. metallised before metallised after EVOH before Red wine cool storage EVOH after Glas

Analyses after 1, 3 and 6 month - Parameters- - FTIR-Measurement FTIR- Measurement- System Foss Winescan (Picture WBI Freiburg) Simultaneous detection of: - ethanol - titratable acidity -ph - volatile acidity - reducing sugars - tartaric, malic, and lactic acids

Analyses after 1, 3 and 6 month - Results (Examples)- - FTIR-Measurement 16.6 14 5.5 12 1.4 [g/l] 8 [g/l].3 6.2 4 2.1 Warm met. before Warm met. after Insertion Ethanol Cool met. before Cool met. after Warm met. before Warm met. after Insertion Volatile Acid Cool met. before Cool met. after Check after 1 Month Check after 3 Month Check after 6 Month Check after 1 Month Check after 3 Month Check after 6 Month No significant results detected

Analyses after 1, 3 and 6 month - Parameters- - Color (LAB) LAB- Colorspace

Analyses after 1, 3 and 6 month - Results - - Color (LAB) - after 1 month: no differences - after 3 month: no differences - after 6 month: increase of yellow components (White wines) at warm storage, no differences at cool storage

Analyses after 1, 3 and 6 month - Results - - Aromatics Esters in white wine after 6 month warm storage in a Bag-in-Box package Esters in white wine after 6 month cool storage in a Bag-in-Box package 7, 7, 6, 6, 5, 5, [µg/l L] 4, [µg/l L] 4, 3, 3, 2, 2, 1, 1,

Analyses after 1, 3 and 6 month - Results - - Aromatics Higher Alcoholic-Compounds in white wine after 6 month warm storage in a Bag-in-Box package Higher Alcoholic-Compounds in white wine after 6 month cool storage in a Bag-in-Box package [µg/l L] 2, 1,8 1,6 1,4 1,2 1, 8 6 4 2 [µg/l L] 2, 1,8 1,6 1,4 1,2 1, 8 6 4 2

Analyses after 1, 3 and 6 month - Results - - Aromatics Ester-Compounds in Red wine after 6 month warm storage in a Bag-in-Box package Ester-Compounds in Red wine after 6 month cool storage in a Bag-in-Box package 16, 16, 14, 14, 12, 12, [µg/l L] 1, [µg/l L] 1, 8, 8, 6, 6, 4, 4, 2, 2,

Analyses after 1, 3 and 6 month - Results - - Aromatics Higher Alcoholic-Compounds in Red wine after 6 month warm storage in a Bag-in-Box package Higher Alcoholic-Compounds in Red wine after 6 month warm storage in a Bag-in-Box package 2,5 2,5 2, 2, [µg/l L] 1,5 [µg/l L] 1,5 1, 1, 5 5

Analyses after 1, 3 and 6 month - Results - - Sensory Evaluation White- and Red 1. Month - no differences between EVOH and metallised foil - no difference between BIB and glas with screwcap (Redwines) - significant difference between BIB and glas with Screwcap (Whitewines) Glass significant worse than all BIB variances probably caused by high SO 2 -levels 3. Month - no differences between EVOH and metallised - no differences between before and after into the box - significant Difference between BIB and Glass with Screwcap (Redwines) Glas significant worse than all BIB variances - significant Difference between BIB and Glass with Screwcap (Whitewines) 6. Month - no Differences between EVOH and metallised - no Differences between before and after Fall into the box - no Difference between BIB and Glas with Screw cap (Red wines) - no Difference between BIB and Glas with Screw cap (White wines)

Conclusion - No significant differences between EVOH and metallised foils - No influence due to into the Box - Glass tighter than BIB - Developement of wine depends mainly on stability of wine before filling (non stable wine will not gain stability in the package)

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