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  • 1.  Nitrogen for Wine in Cans

    Posted 12-12-2024 10:44

    All,

    We have a customer that is trying to dial in the proper amount of N2 dosing just before entering the can seamer.  They believe they are overdosing, as the seamed cans are expanded to the point of be less stable downstream due to can distortion.  They've asked us for some help, so reaching out to the experts here.

    Do any of you know the proper dose amount for the following?

    Package:  250 ml can with 200 lid

    Product:  Still wine

    Doser: Unsure of mfr and unsure if discrete dose or other.

    Any advice I can pass along to them would be much appreciated, and I'll suggest they join MBAA!



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    David Garab
    Preferred Seamer Service, LLC
    "You Can't Sell Leakers"
    c 404-234-4188
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  • 2.  RE: Nitrogen for Wine in Cans

    Posted 12-12-2024 13:41

    David

    I think the goal is to get these cans with the same internal pressure as a carbonated product like beer at 2.7 vol CO2.   Do you know if the dome of the cans have been reformed or not?

     

    Depending on the fill temps, internal pressure measurements can tell you if you are in the desired range.  Roughly this is likely in the 20-25 psi range at 2C. 

     

    An old Zahm-Nagel piercing device (what was historically used by brewers to measure CO2 via P-T) could be a tool for this.

     

     

     

     

     

     

     

    Eric J. Samp, FIBD
    Director of Manufacturing Excellence

    esamp@newbelgium.com
    500 Linden Street

    Fort Collins Co, 80524

    720-201-6973

     

     

     

     

     

     

     

     

     

     

     

     




    Original Message


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