Craft beer equipment develops the basic common sense of […]
Craft beer equipment develops the basic common sense of wine canning. Wine canning is a key process of wine making. Today, the web editor will give you a detailed introduction to the common problems and relevant professional knowledge of craft beer equipment during wine canning, so that you can better understand how to improve the canning of wine quality.
Canning is the final process of wine manufacturing, which has an immediate hazard to maintaining the quality of the wine and the overall image of the goods granted to the wine. The canned wine should comply with national regulations, try to avoid CO2 damage and reduce the moisture content of the gas enclosed in the vessel.
Barrel: The material of the barrel is aluminum or stainless steel, and the volume is 15, 20, 25, 30, 50L. Among them, 30L is a common specification model. Barrel wine is generally fresh wine that has not been pasteurized. Fresh wine has good taste and low cost, but it has a short shelf life and is suitable for local market sales.
Bottled: Canned beer originated in England in 1935. The Second World War developed rapidly due to its ordnance. The canned beer is light in body and convenient to carry and open for consumption. Therefore, it is warmly welcomed by customers and has a rapid development trend.
Plastic bottle: Since it was put on the market in 1980, the total number has gradually increased. Its advantages are that the aspect ratio is fully transparent, the weight is lighter, and it can be sealed again after unsealing, and the price is affordable. The key flaw is the poor temperament, and CO2 slowly decreases during the whole process of storage. Increasing the coating can improve the temper, but the storage time should not be too long. PET bottles cannot be pre-empted or pasteurized, and a unique canning process must be selected to prevent gas intake and environmental pollution of mold.
Canned: In order to maintain the quality of wine and reduce the harm of ultraviolet light, dark brown or dark green glass bottles are generally used. The bottle is immersed in the bottle dipping tank (caustic soda solution 2～5%, 40～70℃), and then washed according to the bottle washing machine, and then filled with wine through the automatic filling machine, and the capping machine presses the bottle stopper. After being pasteurized by the sterilizer, it can be loaded into the original factory after passing the inspection.