Wine Packaging for Market in Containers Other than Glass

Abstract

In this study, the preservation of red and white wine in containers other than glass (PET, wine boxes, multilayer cartons) has been compared to that of the same wines in glass bottles. Preservation has been estimated up to 24 months, i.e., beyond the limits required by the Italian law, which are 12 months in the case of cartons and 9 months in the case of PET containers and wine boxes. Analytical parameters measuring preservation state, such as amount of oxygen dissolved, absorbance at 420 and 520 nm, tonality, total phenols, volatile acidity, and sulfur dioxide have been considered. The results have confirmed that the alternative containers are efficient for preserving both red and white wines, even for longer periods than those required by law. In particular, multilayer cartons proved to be particularly efficient since this material is less gas-permeable

Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures

“…Those values were below the acceptable level of 0.6–0.9 g L −1 reported in literature (Goode & Harrop, ) and within the EU legal limit of 1.04 g L −1 fixed for white wines (Regulation (EC), ). The significant increase in volatile acidity for the two wines stored in tetrapack is most probably related to the well‐known problem of oxygen permeability of composite packaging like tetrapack (and bag‐in‐box) (Ghidossi et al ., ; Revi et al ., ) despite the former packaging seems able to protect wine against oxygen permeation up to one‐year storage (Buiatti et al ., ).…”

Chemical changes in Apulia table wines as affected by plastic packages

“…Boidron and Bar (1988) revealed that quality decay of PVC packed wines was greater than PET packed ones. Finally, Buiatti, Celotti, Zironi, and Ferrarini (1996) and Buiatti, Celotti, Ferrarini, and Zironi (1997) studied red and white wine preservation in PET, wine boxes and multilayer cartons compared to glass, by monitoring analytical parameters such as amount of oxygen dissolved, absorbance at 420 nm and 520 nm, total phenols, volatile acidity and sulfur dioxide, showing that multilayer cartons proved to be particularly efficient to preserve the wines.…”

New Packaging for Food Beverage Applications

“…Boidron and Bar (1988) revealed that the quality decay of PVC-packaged wines was higher than that packaged in PET bottles. Buiatti et al (1996Buiatti et al ( , 1997) compared red and white wine preservation in PET, wine boxes, multilayer cartons, and glass by monitoring the amount of oxygen dissolved, the total phenols, the value of absorbance at 420 and 520 nm, the sulfur dioxide, and the volatile acidity, showing that multilayer cartons were particularly efficient at preserving wine. Recently, due to increasing interest in enhancing packaging functionality (Brody et al 2001;Smith et al 1995;Verimeiren et al 1999), active systems were also applied with success to wine.…”