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...
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