How BIB Keeps Red Wine Fresh

Bag-in-box packaging is already used for many categories — the wine, cooking oil, sauces and juice drinks we see around us — and it keeps these liquid foods fresh for a long time. Wine can stay fresh for as long as a month.

From the moment filling begins, every step and every stage plays a vital role. Beyond that, the packaging materials and structural features of the BIB system also determine whether this function can be achieved. Wine is a good example, and the same reasoning applies to the other liquid foods it is used for.

The BIB system is a fully closed system: filling on the line takes place within a closed loop, and the bag is put through an evacuation process to make sure the gas inside it is removed before filling is completed.

After filling is completed, a barrier system made up of the high-barrier materials EVOH and MPET together with a specially structured valve blocks the passage of oxygen, ensuring that the inside of the bag remains a vacuum environment into which no air flows.

When the valve is opened to draw off the wine, atmospheric pressure pushes the wine in the bag outwards. Because no air flows in, the film forming the bag's inner space collapses onto itself, which squeezes the bag further so that the wine can flow out completely without being left behind inside the bag, and very little is wasted.

In addition, BIB wine packaging is more convenient to use than a bottle: its valve design makes it easy to open and to draw from, removing the annoyance of using a professional corkscrew to pull out a cork. What is more, BIB packaging costs only one third of bottled packaging, greatly reducing the consumption of resources. Opening and closing is simply a matter of turning the valve, with no tools involved.