| 摘要 |
<p>The wine is put intointo the container to fill only a part of its vol. and, pref. simultaneously, the remainder of the container space is filled with an inert gas, e.g. nitrogen, under pressure. The vol. of gas and its pressure are sufficient to prevent ingress of air and also to expell wine through an outlet tap until the container is empty. The method is used for packing wine or other edible liq. which tends to deteriorate when opened to contact with the atmos. the The method applies partic. to retail containers with a capacity up to about 4 litres. Since the wine is not allowed to contact the air until it has been discharged from the container, the quality of the wine remains unimpaired, even when retained in the container for long periods.</p> |
