Wine carbonization

Wine carbonization

David Sparks Ph.D.
David Sparks Ph.D.
Hank Batte has a problem. He wants to put beer in cans but doesn’t know quite how to can it yet. He points out that lot of people do not drink beer and a lot of people who drink wine, want to take it boating and the glass presents a problem. He thinks that by offering a four pack of cans, if you take a12 ounce offering and multiply that by four you are actually getting a greater quantity than in a bottle of wine. So that is the concept, as far as why we are getting into it. The logistics in doing it, we are faced with having to put a brief introduction of carbonization in the process in order to give rigidity to the can. Let me draw a parallel. In canning beer, the beer with all of the carbonization that the beer has, it gives rigidity to the can. If you take an empty your can and put beer in it, then cap it, it will get rigidity because of the carbonization. That is because of the chemical reaction that happens in the beer. In the wine, you don’t have any carbonization so you have to introduce some form of carbonization to get rigidity. What we still have not figured out is how much carbonization we want to give that wine because then you open up a whole different wine market because some people don't want carbonated wine. So how do you get just a splash, if you will, to get the rigidity to stay out of that market. That has yet to be determined because we have not physically canned it yet.
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