Canned wine and the evolution of reduction: a new challenge
Preparing wine for canned packaging requires extra effort in understanding and managing the process of oxidation
Canned wine is one of the fastest growing market segments in the wine industry. While this packaging offers a new way for consumers to enjoy wine in a more convenient and portable way, there are factors winemakers need to consider when deciding to put wine in a can.
Canned format continues to grow in popularity as a new and fun way to consume wine. While this category is expected to become especially important with the increased demand for single serve options, including during the COVID-19 pandemic, there are some important factors for winemakers to keep in mind when making wines destined for canning. One of the major challenges with canned wine is development of reduction after some time in the can, as well premature oxidation.
Sulfites (SO2) have been the gold standard for microbial, oxidative and oxidasic protection for a long time, however recent research has shown that this very common preservative may be problematic for canned packaging.
In this scenario, a fining treatment to remove copper and copper bound sulfides will help preventing the development of reductive characters in can. It is Claril HM.
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Claril HM
Claril HM is a fining agent that benefits from its components capability of removing the main compounds involved in wine oxidation: copper, iron, aluminum, hydroxycinnamic acids and low molecular weight catechins.
APPLICATIONS
- Production of more intense and stable aromas: copper and iron catalyze the reactions that cause the oxidation of aromatic compounds. By selectively eliminating these heavy metals, Claril HM prevents the destruction of primary and secondary aromas. This allows for the production of wine with more intense, persistent and stable aromas.
- Prevention of browning: Claril HM adsorbs phenolic compounds such as 3,4-dihydroxycinnamic acid derivatives and catechins that are the starting point of the browning process and results in fresher color.
- Prevention of pinking; by eliminating catalyzers of oxidation such as iron and copper and reducing the polyphenolic content of wine.
- Prevention of hazes: a high content of copper, iron and aluminum cause haze appearance. Claril HM selectively removes these metals and prevents haze.
- Prevention of reduction in can: a high content of copper (ind the free and bound form) is associated with the development of reduction in canned wine. Claril HM removes copper and copper bound sulfide, preventing the formation of reductive compouns in can.
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Technical data sheet
Co-polymers of vinylimidazole and vinylpyrrolidone, preparation of chitosan produced from Aspergillus niger and organic acids (E300 L-ascorbic acid, E270 L(+) lactic acid).
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Canned Wine: New Information for Preparing Wines for Canning
Canned wine is one of the fastest growing market segments in the wine industry. While this packaging offers a new way for consumers to enjoy wine in a more convenient and portable way, there are things winemakers need to consider when deciding to put wine in a can.
Learn more
Canned Wine Part 2: New Information on the Impact of SO2 for Canned Beverages
Canned format continues to grow in popularity as a new and fun way to package and consume wine.
Learn moreDO YOU WANT MORE INFORMATION?
Contact us by filling out the form to receive information about products, shipping and delivery times and prices.