Guide for Good Practices for the Filling of Wine in BIB

Guide for Good Practices for the filling of wine in BIB

By Alain Dufrêne, Patrick Shea (Vitop) and Jean-Claude Boulet (Inra) SUMMARY Guide of Good Practices for the filling of wine in BIB By Alain Dufrêne, Patrick Shea (Vitop) and Jean-Claude Boulet (Inra)

PRESENTATION PAGES 3 • THE PACKAGE Why this Guide 3 3-1. General recommendations 17 What is a BIB? 6 3-2. Specific The Performance BIB Association 6 Recommendations 18

1 • WINE PREPARATION 4 • STORAGE OF FILLED BIB’s 1-1. Knowledge from the 4-1. Knowledge from the Performance BIB study 7 Performance BIB study 19 1-2. Recommendations 4-2. Recommendations 19 concerning equipment 8 1-3. Recommendations 5 • CONCLUSIONS ET REFERENCES concerning work methods 8 5-1. General 1-4. Recommendations recommendations 21 for wines that are 5-2. Conclusions 21 to be filled in BIB 9 5-3. Codes et References 22 5.4. Members 2 • FILLING of Performance BIB 22 2-1. Knowledge from the Performance BIB study 13 I Document published by Performance 2-2. Recommendations BIB • Site: www.b-i-b.com • e-mail: per- concerning equipment 13 [email protected] I layout and editing: PCA+, Montpellier (France) I Technical 2-3. Recommendations coordination: Intersection Communi- concerning work methods 15 cation, Montpellier (France) I Printing: Imprimerie Arceaux 49, Montpellier I Photos non contractual I Reproduction (France) I Initiative supported by the (even in part) is prohibited I January 2007, Languedoc-Roussillon Region and the Montpellier (France) Drire LR I

2 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES PRESENTATION

Quality challenge for the Performance BIB group KEYPOINTS I Unique industry reference I Applied BIB research supported by the Association I 54 leading firms share their know-how

Why this Guide? Shea Erik Source: HIS Guide of Good Practices is the result of work conducted T by Performance BIB since 2004. In addition to the profession- al experience of the authors, it inte- as well as the members of the grates the knowledge of its mem- Governing Board of the Associa- bers (gathered through a question- tion, who were willing to share this naire on existing filling practices), knowledge with a wider audience. research work supported by the This Guide of Good Practices is Association and a number of bibli- not meant to replace the various ographical references. good practices codes (see refer- The list of contributors is far too ence section 5.3.1) for the wine long to enumerate but the authors trade which already exist in vari- wish to particularly thank Philip ous countries. Indeed, these Bailey, André Laville, Bénédicte codes give advice on the manage- Nicolini, Aurélie Peychès, Jean- ment of vineyards, the making Claude Vidal and Laura West for and bottling of wines, and on the pertinence of their suggestions, hygiene maintenance. BIB filling

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 3 PRESENTATION

practices, how-ever, are only sel- dom included. Thus, we have considered it necessary to map out Good Practices adapted to this type of package, our chief objective being to increase the shelf life of BIB wines. By definition, a Guide of this sort can only provide general recommendations and does not take into account the specific con- ditions relating to each company. Gandia Source: This document is meant to be as didactic as possible and provides the reasons that justify each recom- mendation. Staff training and understanding of the basic con- cepts are essential for the good execution of the various stages of Neither the authors of the present BIB filling, where the constraints document nor the Association are different than with bottles. We Performance BIB will be held will not mention the problems responsible for the consequences already described in the various of the application of these recom- other Codes and will assume that mendations. they are already under control by Wines being a foodstuff, the the filling centres. usual recommendations for such products apply regarding the filling Top priority: zone (no cigarettes, rodents, etc.). Mention of the shelf life is Improve the shelf-life required in certain countries. Similarly, an erroneous indication of of BIB wines the shelf life printed on the box can constitute an offense. We must remind you that it is BIB fillers behind the Perfor- each company's responsibility to mance BIB initiative, and without make sure that the adopted a doubt all of the participants in Practices correspond to their speci- the program, are motivated by fic conditions and to the legal the idea of improving wine filling requirements of each country. for this type of packaging. These

4 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES PRESENTATION

improvements will be made possi- Good Practices and which would ble through the better profession- inspire the confidence of serious al practices found in this Guide, distributors. but hopefully also through Perhaps in the near future, this progress in films, taps and equip- Guide will want to go further in ment. defining a minimum quality level Paradoxically, now that we are preoccupied with this concern to Resist pressure improve, certain retailers are apply- ing increasing pressure on fillers to to reduce the quality cut costs, by reducing if necessary the quality of the package and/or of the package wines, consequently reducing the shelf life - while we already find it for the package and equipment in to be insufficient. order to reach a degree of confi- We therefore believe that the dence such that insurance compa- moment has come for all of the nies will agree to better cover cer- serious actors in the BIB sector to tain risks, as is already done in the mobilize so that Quality remains a field of aseptic bags. top priority. We can only hope that BIB, a ris- Some of our members have ing and relatively recent star in the already suggested that we rally otherwise difficult wine sector, can behind a Quality Label which continue its remarkable path, fur- would be only given to the compa- ther prompted upwards by industry nies that respect the Guide of rigor and professionalism. I

Landscape with vineyards as seen from the conference room at the Barossa Valley Resort during the Performance BIB meeting in Australia in November 2004 (part of this photo used for cover).

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 5 PRESENTATION

What is a BIB? ble bag composed of multilayer oxygen barrier films, a gland IB, abbreviation of Bag-in- (called also “spout” or “flange”, Box®, also referred to as welded to the film), a tap (through B “cask wines” or “box which the wine is poured, inserted wines”, appeals to a growing num- in the gland) and a box (affording ber of wine consumers. It is also both protection and support for well adapted to a number of other visual communication aimed at the liquid or semi-liquid food applica- end consumer). tions, including milk, sauces, liquid eggs, sauces and fruit concen- The Performance BIB trates. Clean and ingeniously designed, Association this system is available in package volumes from 2 to 20 litres. Once OT less than 54 firms, lead- opened, it keeps the wine fresh for ers in the BIB filling and a long time – therefore allowing N packaging industry, issued wine drinkers to spread out con- from 19 countries and five conti- sumption over a longer period. nents, united together to form the The BIB is composed of a flexi- Performance BIB research group. This non-profit making Association (Executive Committee: Annouk Arzoumanian, Olivier Reggio and Myriam Negre Caroff) is financed by its members as well as by a grant from the Languedoc- Roussillon Region (France). Its main focus is to improve the quality of BIB wine offered to the final consumer through supporting applied research and promoting the exchange of technical information. Performance BIB web site: www.b-i-b.com Source: Montibox e-mail: [email protected] I

6 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 1 • WINE PREPARATION

Control dissolved oxygen at its source KEY POINTS I An extra milligram of dissolved oxygen per litre reduces shelf life by one month I Select options which reduce levels of dissolved oxygen I Good preparation of wine before filling

ARIOUS studies show that Source: Alain Dufrêne oxygen introduction must be controlled throughout the colour (for white wines), on Vthe wine making process free SO2 and on total SO2. but also during later wine handling, In the example of the BIB wine tank transfers and pumping. This chosen for the study (Chardonnay), proves to be of great importance stored at 20°C, with a low rate of when one seeks to preserve the dissolved oxygen to begin with (<1 organoleptic properties of BIB-filled mg/l) and a level of free SO2 of 45 wines. mg/l and if we estimate that this same wine will not be well protect- 1-2. Knowledge from ed against oxidation if the level of free SO2 goes lower than 15 mg/l, the Performance BIB Study then we can observe that the addi- tion of 1 mg/l of dissolved oxygen I Results from our research project prior to filling reduces the wines (INRA) have shown that a high level shelf life by almost 1 month. of dissolved oxygen in wine filled in A wine having 4 mg/l of dis- BIB has a clear negative impact on solved oxygen prior to filling will

BAG-IN-BOX ® • GUIDEDESBONNESPRATIQUES 7 1 • WINE PREPARATION

see its shelf life reduced by almost 3 months relative to a wine that only has 1 mg/l. Concerning equipment to measure dissolved oxygen and precautions to take during meas- urements, see the references cited in section 5.3.2.1. I

1-2. Recommendations concerning equipment

HE equipment selected should

be that which minimizes the Source: Smurfit Kappa Bag-in-Box Italia Tintroduction of oxygen. I Positive displacement pumps does not prevent air from getting in should be preferred to centrifugal through the Venturi effect as soon pumps (see references cited in sec- as rapid wine flow occurs. I tion 5.3.2.2). I Tanks that allow the use of 1-3. Recommendations inert gases to protect the wine will be preferred. concerning work methods I Filtration being a critical point, the method used will have basic rule for all wine pack- to take into account, as much as aging is that the wine be in possible, the risks of oxygen intro- Acontact with air (and thus oxygen) the least amount of time possible, especially when wine is Pressure in a system flowing. Any stirring of the wine in does not exclude contact with air must not occur. This rule is not specific to BIB. air entry The amount of oxygen consumed by the wine after filling is a direct duction. function of the amount of dis- I Connections must be perfectly solved oxygen at filling plus the tight. No leak, even the occasional amount of oxygen which will have drop, should be tolerated. The fact penetrated through the package that the equipment is pressurized (film or tap).

8 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 1 • WINE PREPARATION

Because BIB is more permeable increase levels of dissolved oxygen to oxygen than a glass bottle and since the dissolution of gases in its closure, it is even more impor- wine becomes greater as the tant to pay attention to minimizing temperature decreases. the level of dissolved oxygen during I As any intervention on wine the BIB filling process. Given its should be done as much as possi- importance, we will remind you of ble in the absence of air, the use of several critical points: inert gases in wine transfer circuits I Do not operate pumps when is advisable. Likewise, drainage of cavities (spaces) have formed in the the installation should be flushed wine that is being pumped. by an inert gas. I Pay attention to the filling of I Rigorous and preventive storage tanks, which should occur maintenance must be set up on from below, and to the emptying all the elements that are critical of the tanks when a vortex can oxygen-wise: the joints of tank form, drawing in gases. doors, hoses, pumps, etc. must be I Be aware that physical treat- regularly changed. Likewise, circuits ments, such as tartrate stabiliza- related to inert gases must be reg- tion via cold temperatures ularly tested to ensure that they are (although often necessary) can also not contaminated by air. I

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 9 1 • WINE PREPARATION

AUTOMATIC BIB FILLING LINE

Sterile Flow Flow Flow filtration of wine of boxes of bags unit Large tank Empty for storing bags wine Small tank Insertion of handles for filling Filling Putting wine on pallets Placing in boxes

Consumption Storage Transport Control Distribution Recycling of weight Labelling/ Marking Arrival Forming Closing of flat of of boxes boxes boxes

Source: Vitop 1-4. Recommendations A low pH (high acidity) results in for wines that are a higher level of molecular SO2, to be filled in BIB which is the active form in pre- venting microbiological growth. I low ratio of Free SO2/Total SO2 ECAUSE the physical prop- may indicate that the wine has erties of the materials mak- already had a past history of SO2 Bing up the bags differ to addition and combination. Wine those of bottles, a few extra pre- shelf-life will generally be longer cautions might have to be taken. if the pH is low and the ratio Free SO2/Total SO2 is high. All stirring of wine in I The Performance BIB study noted that free SO2 fall during contact with air should the weeks which follow filling is be avoided always higher with BIB than with glass bottles. Generally the initial level of free SO2 is slightly higher I Choice of the wine. The for BIBs, especially in the case of characteristics of the wine are fragile wines. It is frequent to important determinants of its observe rates of 40 to 50 mg/l, capacity to resist oxidation and even higher in the case of wines the growth of micro-organisms. shipped over long distances.

10 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 1 • WINE PREPARATION

One must respect the food trates into the BIB results in a additive laws for each country decrease in free SO2 and the and not forget that sulphites are wines become less protected in the limelight and that their against the growth of micro- reduction is envisioned in certain organisms. The presence of countries because of their allergy residual sugar will increase the provoking effects. risk. Consequently, sterile filtra- I Mix the SO2 well added prior tion of wines that contain resid- to filling. Lack of proper SO2 mix- ual sugar is essential. ing is still observed in the field. This problem is perhaps ampli- Certain precautions relative fied because greater SO2 is sometimes added to BIB wine to the physical properties than for bottled wine. It is important to measure and of the films used record SO2 levels, including after adding additional amounts. I The development of I The use of other additives, Brettanomyces yeast is occa- commonly found in wine, poses sionally observed in some pack- no BIB-specific problems, except aged wines. This produces flaws for CO2. Indeed, an excess of linked to the production of CO2 can cause problems with the volatile phenols (such as ethyl-4- boxes when the package under- phenol) and these flaws are goes a rise in temperature. sometimes mistakenly attributed Gases that were dissolved in to the package, being described low temperatures will come out as yielding a “plastic” taste or of the wine in gas form, forming odour. a bubble whose volume is added The prevention of this risk to that of the wine. Boxes, for implies their elimination (via fil- which the inside volume is fixed, tration or thermal treatment), will then inflate and deform. maintaining high enough free In practice, a rate of SO2 levels and sterilizing the fill- 1000mg/L of CO2 is not to be ing machine. exceeded and 600 to 800 mg/L if I There may be a need to focus higher storage temperatures are more research on the roles of anticipated. Copper and Iron in the oxida- An excess in CO2 can be treat- tion phenomenon (see Reference ed by inert gas bubbling. section 5.3.2.3). I The oxygen which pene- I Acetaldehyde (or “ethanal”),

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 11 1 • WINE PREPARATION

present in the wine, might also be taken into consideration, require more attention since it along with the level of dissolved may contribute the observed fall oxygen, when explaining the in free SO2. rapid fall of free SO2 during the This analytical parameter could days following filling. I

12 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 2 • FILLING

Performance Achieving acceptable filling line Performance KEYPOINTS I Conceive of the filling line as a controllable process I Give particular attention to wine transfer circuits I Improve work methods to assure total quality

2-1. Knowledge from the Performance BIB study

HE injection of inert gas at the

end of the filling cycle results Source: Jean-Claude Boulet T in a decrease (from 16% to 11%) in the level of dissolved oxy- cants, in contact with the wine gen in the air cone, when meas- should be approved for food use ured right after the insertion of the and should be able to be steril- tap in its gland ized. This decrease in dissolved oxy- gen levels in the air cone was 2-2-2 Circuits apparently too small, however, to Good engineering practices have a measurable impact on the must be respected regarding cir- quality of the wines. I cuit design and production (tap- ping, welding, etc.) as well as com- 2-2. Recommendations ponent choices in order to avoid so-called "dead zones”, which are concerning equipment sources of contamination. Ease of 2-2-1 Materials cleaning and sterilization must be a priority. All materials, including lubri- 2-2-3 Wine intake

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 13 2 • FILLING

I All joints must be inspected so as to guarantee a total absence of leaks. I Wine pressure and incoming flow rate must be well adjusted for precise dosage. I A system to prevent against the water-hammer effect (surge resulting from a sudden change in liquid velocity) must be installed to protect the joints of the filling heads and the filtration cartridges. Source: Montibox A rigorous set of tank should be constant and reg- ulated, taking into account the guidelines for possible variations in the wine level. This buffer tank can be used the filling machine to prevent the water-hammer effect if it is very close to the fill- I The pump which pushes the ing machine. wine towards the filters must I The filling machine must: be set according to the average Q Create a vacuum in the bag flow rate of the line and not before filling in order to prevent according to the instantaneous foaming and to limit oxygen intro- flow rate at the filling head. This duction into the wine. makes it possible for it to work Q Achieve proper sealing without interruption (a cause of between the gland and the filling oxygen introduction, see head. Reference section 5.3.2.2) and Q Have an adjustable table so as results in less pressure surges dur- to obtain the smallest possible gas ing filtration. It is also a way of bubble in the bag. The length of avoiding the overuse of by-pass the air cone generator (line) should (obligatory on positive-displace- be monitored and adjusted if nec- ment pumps) which can cause essary. An objective to achieve harmful stirring of the wine. After might be 5 cm or less for a BIB of 3 filtration the wine should be or 5 litres. channelled into a buffer tank Diminishing the volume of the under neutral gas. Wine pressure cone allows one to reduce the vol- on the outlet side of the buffer ume of oxygen trapped in the bag

14 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 2 • FILLING

but a certain volume may be neces- box must be done under condi- sary to prevent spillage at the end tions which minimize film crum- of the filling process. pling, with a minimum of physical aggression from falls, frictions, con- tact with abrasive surfaces and 5 cm other objects which might damage the film.

Continually applying proper It should be noted that the analyses carried out by rules of hygiene and machine Performance BIB seem to show that the bubble which forms in a maintenance bag filled with a CO2-loaded wine is, at equal volume during filling, I The gluing of the boxes after relatively rich in CO2 and low in bag insertion should be done in oxygen. This may be due to a par- such a way that no part of the film tial degasification of the wine dur- gets stuck between the flaps and ing filling which might form a pro- no glue point should touch the tective gas cloud in the gland - film. I replacing the air normally present above the wine. 2-3. Recommendations Q Allow the injection of an inert gas at the end of filling concerning Work Methods Q Be easy to clean inside wine 2-3-1. Systematic circuits as well as outside. Zones recommendations: where wine spill retention can occur must be avoided. I The cleaning and steriliza- Q Have a sterile liquid joint on tion of the entire wine circuit, the filling head piston which pre- from the tank to the filling vents air intake in the event of a machine, must be carried out joint failure. before the beginning of each fill- Q Be designed in such way that ing session. no contaminated drop from con- I External cleaning of the densation or foreign element can entire filling area should be fall inside the bag before tapping. done before each fill run and after Drops of wine on the bag are to be each incident having caused a avoided (risk of mould etc.). wine overflow or splashing inside I The packing of the bag in the this area.

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 15 2 • FILLING

I The first bags filled will be the end of each run. discarded due to too much dis- 2-3-2. Recommendations solved oxygen, especially if inert for optimization gases are not used to flush the cir- I The use of inert gases inside cuits. the entire wine circuit is recom- The use of inert gases to pro- mended so as to eliminate any air tect the wine and to push it (and thus oxygen) present in pip- through the circuits will decrease ing before sending the wine the number of oxygen-rich bags. through. Pushing the wine with Regular dissolved oxygen the use of a neutral gas can also measurements will make it possi- sometimes replace a pump. ble to know how many bags to I Dissolved oxygen controls discard, the number of which should be done inside wine stor- varies depending on the equip- age tanks, before in the filling ment used. machine, and in the filled bags. An abnormally high rate of dis- Monitoring of the line, solved oxygen is a sufficient rea- son to stop filling. of its circuits but also This test makes possible, among other things, the detection of an of persons in the area air intake somewhere along the line. I All persons who are in contact I Microbiological sampling with the filling machines must fol- should be done on the first bags low strict rules relative to body filled. New analyses may be justi- hygiene. fied during a fill run - after a line I The amount of wine filled stop for example. inside the bags must be moni- The results of these analyses tored and corrected in accordance and sample bags should be kept with applicable regulations. for several months to create a I A complete cleaning of the database useful in the event of a filler should be carried out at subsequent complaint. I

16 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 3 • THE PACKAGE

Bags and boxes Adapting the container to the contents KEYPOINTS I Watch out for misleading laboratory results for oxygen permeation I Determine and verify package dimensions I Apply recommendations for control and storage

ore:Source Erik Shea

3-1. General Recommendations

3-1-1. Relative to oxygen essary to confirm a choice of permeation results materials. Among the various types of Performance BIB is sponsoring films and taps currently available on research into gas/liquid oxygen per- the market, the choice will be meability measurements that can made depending on a number of better predict wine shelf-life but for parameters, including the type the time being, no method is con- (truck, rail or ship), duration and sidered as acceptable. I conditions (humidity, temperature, etc.) of transport. 3-1-2. Master But be aware that laboratory flex-cracking values based upon gas/gas oxy- Box dimensions and the quality gen permeability are not repre- of the inner paper have a great sentative of real-life gas/liquid influence on flex-cracking and film situations, and depend greatly wear, so one should follow the fol- upon on the test conditions cho- lowing recommendations: sen. Therefore field tests are nec- I A non-abrasive paper should

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 17 3 • THE PACKAGE

be chosen for inside the box to limit I Beware of inks and varnishes wear on the film. which can alter the taste of the I The inside dimensions of the wine. box determine the level of freedom of movement of the bag and thus 3-2. Specific contributes to the level of flex- cracking. The internal volume of Recommendations the box should be approximately equal to the nominal volume of the I Package supplies should be bag plus 0.5 litres. kept under controlled conditions I The dimensions of the bag to avoid extremes in temperature should also be well adapted to the or moisture. form of the box. Assume that Lc = I The storage duration of empty horizontal length of the box in cm, bags should be as short as possible, and should not exceed, under any Calculate the circumstances, the duration recom- mended by the supplier. dimensions of the bag I Operators should randomly control bags at reception or which fits the box before filling so as to detect such defects as air trapped between film wc = side width of the box in cm, layers, gland or film welding flaws, hc = height of the box in cm. de-lamination, etc. To calculate the dimensions of I The boxes should be controlled the bag in cm, apply the following to verify dimensions as how well rules: The length of the bag = wc + the sides are put together, espe- hc and the width of the bag = Lc + cially the absence of edges likely wc + 1. to cut or wear out films. I

18 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 4 • STORAGE OF FILLED BIBs

High storage temperatures The great enemy of BIB KEYPOINTS I Low temperatures preserve the organolpetic qualities of the wine I Reduce handling of package to a minimum I Apply Just-in-time production with minimum stocks

4-1. Knowledge from the Performance BIB study

I High temperatures are detri- mental to the wine BIB shelf life. I Results from our research proj- ect (INRA) demonstrate that (like for high levels of dissolved oxygen)

high temperatures also have a clear Source: Aran negative impact on the colour (for white wines), on free SO2 and increase in temperature of 10°C on total SO2. (Storage therefore at 30°C) reduces In the example of white wine the shelf life of the wine by almost (Chardonnay), stored at 20°C in half (from 8 months at 20°C to 4 BIB, with a level of free SO2 of 45 months at 30°C). mg/l and if we estimate that this I Several studies on other forms same wine will not be well protect- of packaging have also shown that ed against oxidation if the level of low storage temperatures best pro- free SO2 goes lower than 15 mg/l, tect the organoleptic qualities of then we can observe that an the wine. I

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 19 4 • STORAGE OF FILLED BIBs

4-2. Recommendations these sheets also serve to reduce alignment induced problems. I Shelf-life tests for a period of 6 I The amount of load- to 12 months should be conducted ing/unloading undergone by the with sample bags taken during fill- pallets should be reduced to the ing, preferably at a temperature bare minimum. sufficient to speed up the wine I Storage should take place in ageing process. areas exempt from all products If these bags are not subject to that could communicate an off- transport stress then one might taste or odour. assume that the shelf-life observed I The temperature of the stor- through these tests might be less age location should be kept as than in real distribution channels. low as possible. Maximum tem- Performance BIB is working to perature < 25 °C (Recommended develop recommended shelf-life 20°C). test procedures. I Ideally, these conditions should I When regrouping boxes are not be maintained throughout the used, pallets should preferably be supply chain. prepared with sheets (often card- I BIB is not designed to store wine board) between each row to over a period of several years. improve stability and reduce the Filling centres should apply just-in- constraints on BIBs close to the time production methods and edges. carry minimum stocks. BIBs should When a different stacking pro- be filled relative to customer orders cedure is used for every other row, and shipped quickly. I

20 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 5 • CONCLUSIONSANDRECOMMENDATIONS

Prospects: A further BIB boom backed by solid research 5-1. General Recommendations

OR each of the methods described, any intervention F made on the wine or the fill- ing line, any incident, any analysis done, etc., must be recorded in order to ensure complete traceabil- ity as well as to respect the legisla- tion of various countries. I

5-2. Conclusions

ITH Oxygen being the common point in a W majority of the problems related to the shelf life of BIB wines, one realizes that oxidation which occurs as result of causes Source: Maverick before the fill run are relatively ence of wine on one side and air well-known and often control- on the other. lable by means of a well adapted When all of the information methodology, provided in part by comes in from the 2006-2008 Performance BIB. research programs, perhaps it However, oxidation which will be seen that in the current occurs as a result of causes after state of things we have much filling are not well-understood more to gain from a further and calls for new studies in order change in working conditions to understand, for example, how rather than waiting for improved oxygen actually gets inside the packages. Or it may be the other bag when the film is in the pres- way around! We will see. I

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 21 5 • CONCLUSIONSANDRECOMMENDATIONS

5-3. Codes and References Mazauric, Feuillet Vert de l’OIV, N° 1085, 2000 and Méthodologie de 5-3-1. Existing Codes la mesure de l’oxygène dans less These are the references of sev- vins par Jean-Claude Vidal, Source: eral existing codes: Inra Pech Rouge, Gruissan, 2006. I France. — Guides de bonnes pratiques hygiéniques - Filière vins, I 5.3.2.2 less apports d’oxygène Editions des Journaux Officiels, 26, au cours des traitements des vins. rue Desaix / 75727 Paris cedex 15, Bilan des observations sur site, 1re fascicule N°5909 partie, de Jean-Claude Vidal, I Europe. — A Voluntary Code T. Dufourcq, Jean-Claude Boulet of Practice for the Packaging of and Michel Moutounet, Revue Wine. See also Bulk Shipping et française d’œnologie, Septem- Traceability. Available from The ber/October 2001, N°190. Wine and Spirit Association of Great Britain, (44)207 248 5377. I 5.3.2.3 Review of reaction www.wsa.org.uk. E-Mail: mechanisms of oxygen and pro- [email protected]. The European posed intermediate reduction Federation of Wine & Spirit products in wine: central role of Importers and Distributors. iron and copper, John C. I New Zealand. — Code of Danilewicz, 2003. American jour- Good Manufacturing Practice. nal of Enology and viticulture. Reeves and Fraser 1995. 54:2. I I Australia. — The Code of Good Manufacturing Practice for 5-4. Members the Australian Grape and Wine I n d u s t r y . of Performance BIB www.awri.com.au/infoservice/pub l i c a - Q Ackerman Rémy Pannier tions/Publication%20PDFs/WR163 (Filling, France) The.pdf Q Andrew Peller Limited The Australian Wine Research (Filling, Canada) Institute - PO Box 197, Glen Q Osmond, SA 5064 Australia Amcor Flexible (Packaging, Denmark) 5-3-2. References Q Aran Packaging I 5.3.2.1 Dosage de microquan- (Packaging, Israel) tités d’oxygène dans less vins par Q Arcus (Filling, Norway) Michel Moutounet et Jean-Pierre

22 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 5 • CONCLUSIONSANDRECOMMENDATIONS

General Meeting of Performance BIB in La Rochelle, France on 27 November 2006 Q Cartobol Q Friedrich (Filling, France) (Packaging, Spain) Q E. & J. Gallo (Filling, USA) Q Castel (Filling, France) Q Hardy Wine Company Q Cellier des Chartreux (Filling, Australia) (Filling, France) Q Institut Coopératif du Vin Q Concha y Toro (Filling, Chili) (Laboratory, France) Q Q Conotainer Industri-bag (Packaging, Spain) (Packaging, South Africa) Q Q Conro Precision Inter-Rhône (Filling, France) (Packaging, South Africa) Q Jacques Wein-Depot (Distribution, Germany) Q Constellation Europe Q (Filling, UK) Jeanjean (Filling, France) Q Q Corby Bottlers (Filling, UK) JF Hillebrand (Transport, Scandinavia) Q Dow (Packaging, Germany) Q Les Chais Beaucairois Q DuPont Liquid Packaging (Filling, France) Systems (Packaging, UK) Q Les Chais du Sud Q Fiée des Lois (Filling, France) (Filling, France) Q Flextainer Q Les Vignerons de la Méditerranée (Packaging, France) (Filling, France)

BAG-IN-BOX ® • GUIDEOFGOODPRACTICES 23 5 • CONCLUSIONSETREFERENCES

Q LGR - Reine Q Scholle (Packaging, France) (Packaging, Netherlands) Q Maverick Q Smurfit Kappa (Packaging, South Africa) (Packaging, France) Q Montibox (Packaging, Spain) Q Southcorp Wines Q Nampak Flexibles Cape (Filling, Australia) (Packaging, South Africa) Q Systembolaget Q Napiag (Packaging, Austria) (Distribution, Sweden) Q Origin Service Q Technibag (Filling, South Africa) (Packaging, France) Q Orlando Wyndham Q V&S (Filling, Australia) (Filling, Sweden/Danemark) Q Parsat Vins Q Vincor (Filling, Canada) (Filling, France) Q Vinobag (Filling, France) Q Pernod Ricard Q Vitop (Packaging, Italy) (Filling, France) Q Vlachos Bros Q Plasticos Vicent (Packaging, Greece) (Packaging, Spain) Q Worldwide Dispensers Q Quinn (Filling, UK) (Packaging, UK) Q Rapak (Packaging, UK) Q Yalumba Wine Company Q SAQ (Distribution, Canada) (Filling, Australia)

24 BAG-IN-BOX ® • GUIDEOFGOODPRACTICES