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...
Panagiotis Arapitsas | FEM San Michele all'Adige, Italy & Università dell'Attica Occidentale, Greece
Although wine is adequate for long storage, like all the other foodstuff, its longevity and quality depend on the storage conditions. Temperature, light, and oxygen light shelf-life conditions have...
Diego SÁNCHEZ-GIMENO | LAAE, Universidad de Zaragoza, Spain
When the reduction defect is perceived in wine during fermentation, there is a tendency to perform certain procedures such as aeration or oxygenation or, if the treatment persists, micro-oxygenatio...
Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. ...
Jean-Baptiste Diéval, Application Development Manager at Vinventions
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...
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