At present, domestic liquor bottling generally adopts vacuum or low-pressure inert gas filling technology. However, they not only have a big difference, but also have a great impact on the quality of the product. Many enterprises still lack understanding of this, so they encounter great trouble when choosing filling equipment.
The vacuum filling system has a very negative impact on the wine. For example, the aroma, original substances and precious gas components in the wine have been eliminated in the filling. Because it takes 3 to 5 months for drinks to restore their freshness after filling, this damage is easy to detect for drinks. Manufacturers who produce high-quality drinks probably know the importance of every step in the production process. However, because the filling technology is not used correctly, some liquors are lost in the filling process.
The following are points to pay attention to when filling: Before filling, the air in the bottling machine must be replaced by inert gas, which may be due to its circular, sealed and pressure-resistant wine cylinder. In fact, in order to eliminate air, it is necessary to blow in an inert gas equivalent to 8 times the volume of the bottled wine cylinder. In the bottling operation, a pressure valve allows the inert gas to maintain continuous low-pressure control of the wine.
Although the price of vacuum filling equipment is very low, some liquor manufacturers in European developed countries have long lost interest in it, so many equipment has been transferred to the Chinese market. What is gratifying is that some enterprises in China have begun to pay attention to the issue of liquor agency and strive to be technically in line with the international level.