Canned Wine: New Information For Preparing Wines For Canning
Canned Wine: NewInformation for PreparingWines for CanningGeorge Crochiere, Jasha Karasek,Neil Scrimgeour, and Eric WilkesDATE 5/21/20
WEBINAR INFORecording in progress.If you are experiencing a bad connection, tryexiting and re-entering the webinarPlease use chatbox only for Q&A at the end ofthe webinarPlease be respectful of each other if you use thechatbox2
SOME QUESTIONS TO BE ADDRESSED IN THIS WEBINAR-What makes a can a unique form ofpackaging?-What factors contribute to reductionappearing in canned wines?-How can winemakers avoid reductionappearing for canned wines?-What treatments are available to preparewines for canning?3
AGENDA FOR TODAYGeorge Crochiere – Crochiere & AssociatesPackaging perspectiveNeil Scrimgeour – Australian Wine Research InstituteUnderstanding and mitigating the development of reductive characters incanned winesEric Wilkes – Australian Wine Research Institute –Wine in cans? A tale of two metals with various supporting players!Jasha Karasek – Enartis USAAnalysis and Treatments for Canned WineQ&A – 20 - 30 mins4
POLL QUESTION!5
GEORGE CROCHIERE – CROCHIERE & ASSOCIATESPresident and Co-Owner of Crochiereand Associates LLC. Since 1977,George has worked polymers, rangingfrom development of plastics andrubber materials while working forspalding, to working as technicalmanager of coating & closure systemsfor W.R. Grace in North America. Hehas worked most recently withbeverage, bottle, closure, and plasticsmanufacturers providing services andtest results that lead to improved shelflife, performance and consistency intheir packaging materials. George isalso working currently as the materialsdevelopment manager for Vibram.6
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POLL QUESTION!26
NEIL SCRIMGEOUR – AUSTRALIAN WINE RESEARCH INSTITUTENeil works in wine research at theAWRI. He is a Senior Scientist forthe commercial services divisionand manages research for newwinemaking technologies, savingthe industry money, andimproving quality.27
Understanding and mitigating thedevelopment of reductivecharacters in canned winesNeil ScrimgeourSenior Scientist, Commercial ServicesThe Australian Wine Research Institute
The evolution of canned wine
Canned Wine: Aus vs USA Market TrendsConvenienceOther0.5Drug store0.40.30.20.10YE Jun14YE Jun15YE Jun16YE Jun17YE Jun18YE Jun19Grocery storeTotal USA off-trade sales of wine in cans by channel breakdown(year ending June 2019)Total USA off-trade sales of wine in cans 8Canned wine (250ml)Alternative packagingLinear (Canned wine (250ml)) 7 6 5 4 3 2 -15Jun-15Mar-15Dec-14 0Sep-14Export value (AUD FOB, millions)Sales (million 9LE cases)0.6Australian export value of wines packaged in 250ml can containers and alternative packagingSources: IRIWorldwide; IRI MarketEdge MAT to 30/06/19
Project Summary Canned wines currently have a short shelf-life and are susceptible toformation of volatile (stinky) sulfur compounds A better understanding of the chemical pathways involved is required toresolve the issue. This will help to identify remediation strategies that can be used to extendwine shelf-life in cans. The study is being supported via an industry consortium, including majorwine producers and suppliers, both in Australia and in the USA. Additional funding is provided through a Food Innovation Australia Ltd(FIAL) grant.
Key Trial ElementsBENCHMARK Understand the extent of the reduction issue (and some underlyingtrends) through analytical monitoring of commercial canned wines, postpackaging.INVESTIGATE Identify the key chemical pathways that support the formation ofreductive characters post-packaging and gain a better understanding ofthe potential role of the can liner in these processes.MITIGATE Trial the use of remediation methods that can be used to mitigate the riskof formation of reductive characters post-packaging.VALIDATE Undertake field trials to validate the performance of commercial wines inachieving extended shelf-life.
Canned wine – risk factorsAttributeUpper limitFree SO2 35 mg/LCopper 0.2 mg/LChloride 50 mg/LpHCO2UllageOxygen (TPO)Excerpt from Introduction to Corrosion Science [McCafferty, 2010]Al(s) Al3 3 eSO2 6 H 6 e- H2S 2 H2O2 Al(s) SO2 6 H 2 Al3 H2S 2 H2O
Benchmarking commercial canned wines - Aluminium16005 Months1 Month1400120012501171Aluminium concentration 94714304123102002522060ijklmnopqrCanned wine productstuvwx
Aluminium transfer in carbonated beveragesNon-wine canned beverages1200Aluminium concentration (µg/L)10008006004002000Beer 2Soda WaterSoft Drink300mL (Glass)Soft Drink375mL1-monthBeer 13-monthsSoft Drink200mL9-monthsCider 1Energy Drink Kombucha 1
Microscopic analysis of canned wines
Benchmarking commercial canned wines - sulfidesHydrogen sulfide504540Concentration no1 Monthp3 Monthsqr5 Monthsstuvwx
Benchmarking commercial canned wines - SO2Free sulfur dioxide4035Free SO2 concentration (mg/L)302520151050ijklmno5 MonthspqAt packagingrstuvwx
Benchmarking commercial canned wines - Ullage
Benchmarking commercial canned wines - TPOTotal package oxygen3.516.5163TPO (mg/L)15214.51.514113.50.513012.512345678910Can no.DO (mg/L)HS O2 (mg/L)Ullage (mL)1112Ullage (mL)15.52.5
Benchmarking commercial canned wines - CopperCopper0.40.35Copper concentration (mg/L)0.30.250.20.150.10.050ijklmnopqrstuvwx
Benchmarking commercial canned wines - ChloridesChloride120Chloride Concentration (mg/L)100806040200ijklmnopqrstuvwx
Small scale canning trialLow SO2Vertical storageHorizontal storageSO2mg/L (low)Cu PVI/PVP treatedHigh SO253-59mg/L (high)UllageHighSO22019 CHDControlLow SO230-354-6 mLCO2g/L1.5-2.2TPOmg/L4.5-5.5Evaluate impact of wine factors on Alconcentration and sulfide formation
Small scale canning trialAluminium2500Al concentration (µg/L)2000150010005000inverteduprightinvertedlow SO2high SO2controluprightinverteduprightinvertedlow SO2high SO2treatmentupright
SummaryMost commercial canned wines have elevated aluminiumlevels, due to the corrosive nature of the wine matrixMost canned wines contain significant concentration levels ofhydrogen sulfide (H2S), even after only 1-month postpackagingThe impact of H2S formation can be mitigated by removingresidual copper prior to packagingThe degree of risk and potential impact of wine reduction(H2S) is very much wine dependent
ERIC WILKES– AUSTRALIAN WINE RESEARCH INSTITUTEEric Wilkes is the group manager forcommercial services at the AWRI.Specialising in technical management,Eric has extensive experience insuccessfully integrating new technologiesand systems into wine production andimproving those already in place. He isalso a past committee member of theInterwinery Analysis Group, the co-authorof a book on wine laboratory analysisand a regular speaker at industryconferences on technical issues aroundwine analysis and production.46
Wine in cans?A tale of two metals,with various supportingplayers!Dr Eric Wilkes
A little bit of backgroundBefore we talk about canssome background on copperand sulfides we have learnedfrom wine in bottles.rotten egg,sewage likeH2S 1.1-1.6µg/Lrotten cabbage,burnt rubber,putrificationMeSH 1.8-3.1µg/L
The 1950s story.H2SH2S Cu2 CuS Mercaptans CH3CH2SH Cu2 Cu(CH3CH2S)2 oxidationreductionDMDSCH3S-SCH3 Cu2 unreactiveDMSCH3SCH3 Cu2 unreactive
Myth 1, the size of copper additions.All the copper I add drops out as insoluble sulfide!Sulfide1-2 μg/l0.000002 g/lCopper Sulfate0.5ppm0.0005 g/lIt is not unusual to see copper values increase at exactly the same rate as addition.
Myth 2, filtration does not really work.Clark, A. C., et al. (2015). "Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity." Australian Journal ofGrape and Wine Research 21(1): 30-39.
So what is this residual copper?Total Cu vs Non-labile Cu900.0y 0.943x - 9.6029R² 0.9758Non-Labile Cu (µg/L)800.0700.0The majority of copperfound in commercialwines is in a tightlybound non-labile form.600.0500.0400.0300.0200.0100.00.00.00100.00 200.00 300.00 400.00 500.00 600.00 700.00 800.00 900.00Total Cu (µg/L)A study of 52 commercial wines by Nikolaos Kontoudakis and Andrew Clark, Charles Sturt University.Clark, A.C. et al., 2016. Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbonelectrodes. Talanta, 154(C), pp.431–437.
It is the form of copper that is important!Levels ofelectrochemicallylabile copper above25 µg/L do limit theformation of freeH2SFree H2S vs Labile Cu (electrochemistry)7.006.00Free H2S 0.0Electrochemically labile Cu (µg/L)250.0But most of thecopper is in nonlabile form whichdoes not inhibit thepresence of free H2S
Copper in wine can increases the sulfides over timesulfidesClare Valley Riesling after8 months.Relative Amounts of Cu vs H SH2S322.5701.51Cu 1.5 mg/LCu 0.5 mg/LCu 0.2 mg/LCu 0 mg/L0Cu 0.75 0.5After just 2 months thischardonnay was alreadyshowing the impact ofincreased copper.H2S Concentration ppb2605040302010000.040.16 0.53Cu Concentration ppmRemember, the threshold forH2S is about 1 for mostpeople!
Important take away!There are essentially two types ofcopper.Non-labile copperusually bound up with sulfidesthat cannot really remove H2Sand may act as a source as thewine matrix changesLabile copperwhich can scavenge H2S butalso can participate in otherreactions
Wine in cans, the ampoule studiesWe need to separateout all the componentsof interactions.Use glass ampoulesas a substitute for thelow oxygenenvironment of a can.Then add or subtracteach factorincrementally.SO2
Contact with Al metal H2S MeSH ConsMassive increases in sulfides, by far thebiggest impact of factors tested.504540Concentration (µg/L)ProsAbsolutely none, seems inherent in thecurrent canning systems.3530252015105controlAverage of Hydrogen sulfideAl foilAverage of Methanethiol8w4w2w8w4w02wNoteAluminium salts do not have the sameimpact, only the interaction between the wineand the metal.
Contact with Al metal added Cu salts H2S MeSH ConsIncreased in sulfides compared to the control,i.e. worse than bottled product.5045Concentration (µg/L)ProsNone really, although it does appear tomitigate the impact of the Al403530252015105controlAverage of Hydrogen sulfideAl foilAl Foil CuAverage of Methanethiol8w4w2w8w4w2w8w4wNoteThe added Cu is most likely in the labile formso it is helping to scavenge out the sulfidesformed in the interaction with the Al. May havelonger term impacts.2w0
Increasing pH H2S MeSH 45403530252015105controlcontrol pH 3.8Average of Hydrogen sulfideAl foil pH 3.8Average of Methanethiol8w4w2w8w4w2w8w4w02wConsVery difficult to implement while retainingwine flavour profile, essentially impossiblein spritz samples50Concentration (µg/L)ProsHas a very strong and obvious impact onstopping sulfide productionAddition of Al at high pH has similar impactto pH alone
Increasing O2 (TPO) H2S MeSH 50ConsNo indication from this trial on theimpact on wine quality.4540Concentration (µg/L)ProsHas some impact on stopping sulfideproduction, particularly H2S3530252015105controlAverage of Hydrogen sulfidehigh TPOAverage of Methanethiol8w4w2w8w4w02wNote-no Al in this trial
Contact with Al reduced SO2 (5-10 mg/L) H2S MeSH 45403530252015105controlNote- supports the proposed chemistryaround Al and SO2 interactions.Average of Hydrogen sulfideAl foilperoxide Al foilAverage of Methanethiol8w4w2w8w4w2w8w4w02wConsNeeds to be put in context with otherproduction concern around oxidation andmicro activity.50Concentration (µg/L)ProsWhile increased in relation to control,significantly mitigated compared to Alalone and absolute increase not massive.Could be a possible mitigationprocess.
Stripping the original Cu H2S MeSH ConsOnly seems to be truly effective in theabsence of Al metal504540Concentration (µg/L)ProsHas a very strong and obvious impact onstopping sulfide production3530252015105controlAverage of Hydrogen sulfidestrippedstripped Al foilAverage of Methanethiol8w4w2w8w4w2w8w4wNoteWe are probably stripping non labile Cu, i.e.Cu bound to sulfides that also act as areservoir of sulfides.2w0
Stripping the original Cu adding more Cu H2S MeSH 45403530252015105NoteWe are probably stripping non labile Cu,i.e. Cu bound to sulfides that also act as areservoir of sulfidescontrolAverage of Hydrogen sulfidestrippedAverage of Methanethiolstripped Cu8w4w2w8w4w2w8w4w02wConsThis is without Al contact, but if we canremove or reduce the Al transfer, then itcould be a significant mitigationprocess. Added Cu may have other longterm impacts50Concentration (µg/L)ProsHas a very strong and obvious impact onstopping sulfide production equivalent topH increase
Stripping the original Cu adding more Cu(with Al contact) H2S MeSH ConsCan added Cu have other long termimpacts?504540Concentration (µg/L)ProsSeems to mitigate sulfide generation tolevels similar to control. Promisingmitigation process, especially withreduced SO23530252015105controlstripped CuAverage of Hydrogen sulfide8w4w2w8w4w2w8w4w02wNoteLabile Cu benefits again, combined withreduced SO2 may be very effectivestripped Cu Al foilAverage of Methanethiol
What can we do?Remove the Al source(not a winery issue)Reduce the SO2Strip the non-labile CuAdd new protective Cu?(has risks)
Analysis andTreatments forCanned WineJasha KarasekWinemaking Specialist, Enartis USA
AGENDAOverviewAnalysis and trackingRemoving metals with Claril HM and Stabyl MET67
TRACKING CANNED PRODUCTSCANNED PACKAGING PANEL by Vinquiry labs ALUMINUM – Initial and tracking, increases over aging indicate migrationof aluminum from the can into the winepH – lower more chances of reduction appearing. Less than 3.5 isproblematic. Could be related to molecular SO2FREE AND TOTAL SO2– Lower Free and Total SO2 will lead to less H2Sformation.COPPER - 0.3 mg/L recommended by liner manufacturersIRON - 1 mg/L recommended by liner manufacturersCHLORIDES - 500 mg/L recommended by liner manufacturersTriplicate analysis highly recommended! Can be highly variable between cans!68
METAL REMOVERS PVI/PVP & CHITOSANPVI/PVPVinylimidizole vinylpyrollidone- Polymer which binds severaldifferent metal types.- Also removes smaller phenolicslike hydroxycinnamatesCHITOSAN- Different forms available andvary in activities- Processing can improve metalremoval capacity- Also removes smaller phenolicslike catechins69
METAL REMOVERS: CLARIL HM & STABYL MET70
METAL CHELATORS CLARIL HM & STABYL METWhite wine Cu Reduction21.81.6Cu mg/L1.41.210.80.60.40.2PVI/PVPVinylimidizole vinylpyrollidone Binds Cu, Fe, Al, and Copper-boundsulfides Dosage 20-50 g/hL Trials recommended0Control16 g/hL32 g/hLStabyl Met Dosages71
CLARIL HM : COMBINING PVI/PVP & CHITOSAN PVI/PVP Chitosan Binds Cu, Fe, Al, and Copperbound sulfides Settles rapidly Trials recommended72
CLARIL HM & STABYL MET COPPER REMOVAL COMPARISON0.450.40.35Copper (mg/L)0.30.250.20.150.10.050PN ControlPN Stabyl Met 20PN Stabyl Met 50PN Claril HM 20PN Claril HM 50CS ControlCS Stabyl Met 20CS Stabyl Met 50CS Claril HM 20CS Claril HM 5073
TIPS FOR TRIALS WITH CLARIL HM AND STABYL MET Re-hydration time – 1 hour, 5 - 10% solution recommendedSettling speed – rapidPipette tips – wide orifice recommended, clogging otherwise possibleContact time during trial should be the same as treatment in cellar – 30 mins – 1 hourT 0T 1 min74
CONCLUSIONSAnalysis via Canning Panel at Vinquiry Labs can be helpful fortracking and monitoring canned winesClaril HM and Stabyl MET can both benefit canned productsfor removing copper and copper-bound sulfides.Trials with Claril HM and Stabyl MET can be tricky, consider theprovided guidelines if you decide to try either fining agent75
CANNED WINE PART 2. MORE ON THE IMPACT OF SO2&June 18th@ 1 pm pst76
THANK YOU!JASHA.KARASEK@ENARTIS.COMSample requests:Orderdesk@Enartis.comwww.enartis.com
May 21, 2020 · 4 c-14 5 5 5 c-15 6 6 6 c-16 7 7 7 c-17 8 8 8 c-18 9 9 9) Canned wine (250ml) Alternative packaging Linear (Canned wine (250ml)) Canned Wine: Aus vs USA Market Trends Sources: IRI Worldwide; IRI Market Edge MAT to 30/06/19 Total USA off-trade sales of wine in cans Total USA off-trade sales of wine in cans by channel breakdown (year ending June .
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