Controlling production of H2S in beverages for packing in aluminum containing packages
AssigneeBall Corporation
InventorBrent C. Trela
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Abstract
Packaging a fermented beverage in an aluminum-bearing or containing vessel includes controlling a concentration of sulfur dioxide within the fermented beverage. The concentration of the sulfur dioxide is decreased by subjecting the fermented beverage to a chemical process in batch or in-line and prior to filling the vessel or after filling the vessel.
Claims22
A method of packaging a fermented beverage in an aluminum-bearing container, comprising the step of:
- decreasing a concentration of molecular sulfur dioxide in the fermented beverage to a concentration of molecular sulfur dioxide less than 0.4 mg/L during packaging of the fermented beverage in the aluminum-bearing container, via chemical process, wherein the chemical process comprises micro-oxygenation performed during packaging of the fermented beverage in the aluminum-bearing container,
- wherein the fermented beverage is a white wine.
A method of packaging a fermented beverage in an aluminum-bearing container, wherein the fermented beverage is chosen from the group consisting of wine and cider, comprising the step of:
- decreasing a concentration of molecular sulfur dioxide in the fermented beverage to a concentration of molecular sulfur dioxide less than 0.4 mg/L during packaging of the fermented beverage in the aluminum-bearing container, via chemical process, wherein the chemical process comprises micro-oxygenation performed during packaging of the fermented beverage in the aluminum-bearing container,
- wherein exposure to oxygen during a filling of the aluminum-bearing container with the fermented beverage increases a dissolved oxygen concentration in the fermented beverage by 0.5 mg/L.
Dependencies are inferred from the claim text.