At present, domestic wine companies generally use vacuum or low pressure inert gas filling technology for the bottle of grape wine. However, these two technologies are not only very different from each other, but also have a greater impact on the quality of the products. Many companies still lack understanding of it, and for this reason they are blind when they choose to fill equipment. Here is a brief comparison of the two filling techniques:
1. Effects on the aroma, flavor and alcohol of high quality wines
Traditional vacuum filling systems have a very negative impact on wine, such as a part of the aroma, flavor and precious gas components in the wine being removed during the filling operation. Considering that high-quality wines take 3 to 5 months to fill to restore their fullness, this damage to the wine can be easily checked. Manufacturers dedicated to the production of high-quality wines understand the importance of controlling every step of the production process, from the start of the vineyard to the wine production equipment to the ageing of the barrels, with considerable economic input at every step. However, due to improper use of filling techniques, part of the good results of working hard may be lost in the bottling operation. In contrast, the revolutionary system with a slightly pressurized inert gas preserves all the aroma, flavor and gas components in the wine during the bottling operation.
There is no oxygen in the bottling process, thanks to the addition system with a slight pressure of inert gas, the deaeration system and the filling tanks that are separated into two separate spaces. This technology is based on the following principles:
Before the bottling, all the air in the bottling tank was replaced by an inert gas. This operation was probably due to its ring-shaped, sealed and pressure-resistant cylinder. In fact, in order to exclude air, it is necessary to blow in an inert gas equivalent to 8 times the volume of the bottling tank. In the bottling operation, a pressure valve maintains a continuous low pressure control (0.1 bar) of inert gas. The wine valve opens and the liquor flows into the bottle under pressure. This is the main difference between low pressure inert gas filling and vacuum filling. Vacuum filling is the use of vacuuming to create a negative pressure in the bottle for filling. During the vacuuming process, the wine will not only oxidize due to boiling, but also the aromatic substances contained in it will be lost.
2. Cleaning and disinfecting the machine
Using low-pressure inert gas filling technology, the ring-shaped wine tank is made of stainless steel thick plate and can withstand pressure up to 4 bar. Injecting 3 bar of wash water into the tank provides deep cleaning of all channels in the fill valve. In addition, the pressurized water can be completely filled with the tank and then discharged by a special valve placed on top of the tank. Secondly, injecting 3 bars of steam into the tank (temperature 130°-140°) completely ensures good disinfection. The cleaning and disinfection of the machine can be done as described above, without the need to spend time installing and removing accessories such as "fake bottles" without achieving the same precise results. There are various mechanical structures such as manifolds and springs distributed in the cylinder of the vacuum filling machine. For this reason, the cleaning is very troublesome, and if it is slightly careless, the liquor will be contaminated.
3. Bacterial contamination
In a low-pressure inert gas filling system, a filling system with a low-pressure (0,1 bar) inert gas in the tank, in addition to preventing oxidation of the wine, also avoids the risk of microbial contamination. With the traditional vacuum filling system, a considerable amount of air (10-15 cubic meters per hour) enters the tank, which poses a high risk of contamination, especially when the air is filled with other odors. It is easy to savour.
Vacuum filling equipment, despite its low price, has long lost its appeal to wine producers in developed European countries, and such equipment is currently being sold to developing countries in large quantities. Low-pressure inert gas filling technology has also entered the Chinese market, and its representative manufacturer is Alphatec. Fortunately, some wine companies in China have begun to pay attention to this issue and strive to synchronize with the international technology.