Wine in cans: how can product quality and stability be guaranteed?

Canning wine raises a number of technical issues, particularly regarding product preservation and stability. To guarantee the quality of the packaged wine, every stage must be carefully controlled, from the initial analysis right through to the final inspection.

At Sobemab and 3S, companies within the Packing Group, managing these parameters is at the heart of the canning service, whether for still wines, sparkling wines, wine-based flavoured drinks or non-alcoholic/low-alcohol products.

Preliminary analyses to adapt the packaging process

Before canning, several product parameters are analysed to verify its characteristics and anticipate any potential packaging-related issues.

These checks focus in particular on:

• pH;
• SO₂;
• Metal content, particularly copper and iron;
• Turbidity.

These analyses provide the information needed to adapt the process to the characteristics of each product.

A technical process carefully controlled at every stage

The quality of the packaging also depends on the careful control of technical operations. Sobemab and 3S rely on several complementary processes:

• Filtration tailored to the product;
• Filling under an inert atmosphere;
• Control of oxygen (O₂) and carbonation;
• Strict monitoring of can crimping.

All these parameters help to ensure safe packaging and preserve product quality.

Food safety and stability monitoring

The quality assurance process also includes pilot trials and monitoring of microbiological stability.

These stages enable us to assess the product’s behaviour and ensure its stability during the canning process.

Technical support for your canning projects

Drawing on their expertise, Sobemab and 3S support producers and traders in their diversification and canning projects.

Do you have a canning project?

Our teams are on hand to discuss your requirements.

SOBEMAB – Chânes: contact-sobemab@sobemab.fr – 03 85 36 58 00

3S – Villeveyrac: contact-3s@3s.fr – 04 67 51 87 87