It is the dawn of a new age in bag-in-box® for wine.
Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing dramatically. New technologies in films, in taps, and in how bags are made and filled are available today or in development for tomorrow.
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
How to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolut...
Christine Pascal, Enological Research Manager Vinventions
Aromatic profile of a bottled wine evolves mainly under the influence of oxygen to which it is exposed at bottling and during bottle aging. The closure permeability is therefore an essential choice...
Vincenzo Gerbi, DISAFA - University of Turin (Italy)
Protecting wines from pollution and contamination is fundamental, in order to avoid spoilage and preserve the quality and integrity of bottled wines. Through experimental activity the effectiveness...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
(295,858 Kb)
Link to full article
