Bag‐in‐box packaging for wine: Analysis of transport stress in barrier films

Abstract

AbstractThis study was conducted on bag‐in‐box packages for wine to show how the transport stress changes the oxygen permeability of the bags and the possible consequences for the wine's shelf‐life. Bags from five leading bag suppliers/film producers were tested.The bags were subjected to two types of transport stress–simulated vibration testing in the laboratory and actual road transport (1000 km) and the same type of corrugated fibreboard box was used throughout. During road transport a red French table wine was used. Emphasis was placed on leakage and O2 permeability in the investigation of the bags. The study showed no visible bag leakage. Measurement of the O2 permeability revealed that the bag with an Al‐laminated barrier film had the lowest permeability. The ethylene vinyl alcohol (EVOH) bags were more permeable than the Al‐laminated bags, while metallized polyester (Met. PET) had the highest O2 permeability.Chemical analysis of the wine included the measurement of free and total SO2, oxygen and colour, carried out 1, 4.5 and 9 months after filling. Sensory analysis was carried out as a series of rank order tests performed 5 and 9 months after filling.The chemical and sensory measurements showed small differences between the various bag types. Regarding wine quality, none of the tested bag types distinguished themselves either in a positive or a negative direction in relation to similar table wine stored in glass bottles. The analysis after 9 months of storage showed that none of the wines were oxidized to an unacceptable quality compared to the quality of the same wine stored in glass bottles (not transported) for the same period.The shelf‐life of wine is often calculated on the basis of the measured values for oxygen permeability. The theoretical shelf‐life of wine is 130‐450 days for new bags of Met. PET and 30‐130 days for worn (transported) bags. The analysis of the wine showed a longer shelf‐life than the theoretical calculations. This is because phenolics, which prevent oxidation, are not accounted for in the formula. The formula is therefore probably best suited for white wines.The selection of barrier material for bag‐in‐box bags (Met. PET, EVOH or Al‐lami‐nates) does not seem to be critical for the shelf‐life of a red table wine with a rather high content of phenolic components if the wine is stored for less than 9 months.