Performance of wine bag-in-box during storage: Loss of oxygen barrier

Italian Journal of Food Science

Volumn 23, Issue SUPPL., 2011, Pages 11-16

  Fradique, S ^a   Hogg, T ^b   Pereira, J ^b   Pocas M F F ^b  

^a Adega Cooperativa de Murça CRL   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Bag in box; Oxygen barrier; Wine packaging

Indexed keywords

EID: 84885086669     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Anonymous, 2006. Boxed wine trends drive BIB technology advances. Internet Journal of Viticulture and Enology ISSN 1826-1590; n. 12 (www.inforwine.com).
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3. Dufrêne A., Shea P., Boulet J.C., 2007. Guide of Good Practices for the filling of wine in BIB. Performance BIB, França, 24 pp.
4. Nicolini B., 2006. Bag-in-box, Especificidades Técnicas dos Sacos. InfoWine, 1:4.
5. nd edn.). Robertson, G.L. (Ed.), Boca Raton: CRC Press, 381-408.
6. Sundell H.A., Holen B., Nicolaysen F., Hilton C., Lokkeberg O., 1992. Bag-in-box packaging for wine: Analysis of transport stress in barrier films. Packaging Technology and Science, 5, 321-329.