| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 4.7 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Bag-in-box system is a convenient packaging system for wine. Its barrier to
oxygen relies, in many cases, in an aluminium metallized polyester film laminated
between two polyethylene (PE) layers as the inner bag. One on the most frequently
observed system failures is the ingress of wine into the gap between the layers of
the double bag. This study aimed at verifying if that influences the barrier of the
system to oxygen. The results showed that the contact of wine with this barrier
layer, although through a PE layer, promotes the demetallization and consequent
loss of barrier properties. The type of wine, in particular its volatile acidity, and the
temperatures were two variables assessed. Results showed that wine with higher
acidity and stored at higher temperatures tend to yield a higher increase in oxygen
transmission rate of the film.
Description
Keywords
Wine packaging Bag-in-box Oxygen barrier
Citation
FRADIQUE, S...[ et al] - Performance of wine bag-in-box during storage: loss of oxygen barrier. Italian Jornal of Food Science. ISSN 1120-1770. Special issue (2011), p. 11-16
Publisher
Chiriotti Editori