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Guide for Good Practices for the Filling of Wine in BIB

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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 KEY POINTS 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.
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