Technical requirements for canning wine
The canning season is in full swing, and many wineries are canning their wine for the very first time. Canning wine is in fact a more technically demanding endeavour that glass bottling, but don't let that scare you. JuicyLab has compiled information about the basic requirements we recommend in terms of wine chemistry. These below are not a full list, just the absolute basics. Follow the guidelines below to ensure quality and consistency when canning wine.
Guidelines for canning wine
When you get your new cans from the manufacturer they might contain micro-particles. Therefore we always recommend a warm water rinsing of the empty cans. Use a water of a pH between 6.5 and 7.5 and in temperatures from 60 to 80 ° C. The wine should be cooled down to between 0 ° C and 4 ° C before it can be filled in the cans. If you are filling a carbonated wine reduce the volume filled with 4.0%. Your canned wine should be stored in temperatures of maximum 30 ° C, and cannot be in direct sunlight. Due to the corrosion risk we recommend or clients to respect the shelf life recommendations of maximum 15 months.
Copper, less than 0.2 ppm
Chlorides, less than 50 ppm
pH, 3.0 or more
Free SO2, less than 30 ppm
Total SO2, less than 80 ppm
Dissolved Oxygen, maximum 1.2ppm
Alcohol Content, maximum 20% ABV
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