H2S PRODUCTION CONTROL IN BEVERAGES FOR PACKAGING IN CONTAINERS CONTAINING ALUMINUM.

Abstract

Packaging a fermented beverage in a container made of aluminum involves controlling the sulfur dioxide concentration within the beverage. This concentration is reduced by subjecting the beverage to a batch or in-line chemical process, either before or after filling the container.

Description

The invention generally relates to the storage of beverages in aluminum containers; more particularly this invention relates to the control of hydrogen sulfide production in acidic beverages containing sulfur dioxide and stored in aluminum containers. BACKGROUND OF THE INVENTION For some time, with mixed success, beverage manufacturers have attempted to store and market fermented beverages, such as wine and cider, in aluminum containers, typically the popular two-piece, permanent-tab aluminum beverage cans produced by the billions each year. The mixed results are frequently attributed to an undesirable flavor in the beverage stored inside the containers. One believed cause of this undesirable flavor is a hydrogen sulfide aroma produced by acid corroding the aluminum container in the presence of sulfur dioxide. For example, a typical wine has a pH range of 3 to 4, while beer typically has a pH lower than 5. Carbonated soft drinks also have a pH lower than 5. Therefore, the pH range alone cannot account for the deterioration of the flavor of a beverage stored in an aluminum container. The use of sulfur dioxide is widely accepted in winemaking. It is used as a preservative due to its antioxidant and antimicrobial properties in wine, and as a cleaning agent for barrels and winemaking facilities. Hydrogen sulfide is known for its objectionable rotten egg odor, which is highly undesirable to wine drinkers. One method for targeting hydrogen sulfide production in wine is to coat the inner walls of the aluminum container with a thicker-than-normal coating. Applying coatings to the inner walls of aluminum beverage containers is a well-established practice. However, it has been theorized that thicker or denser coatings negatively affect the flavor of the beverages. The present invention is provided to solve the problems discussed above and other problems, and to provide advantages and features not provided by previous aluminum packaging of this type. A full discussion of the features and advantages of the present invention is deferred to the following detailed description, which proceeds with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE INVENTION Lfrficnn / Lznz / E / YiAi A first method of packaging a fermented beverage in a container bearing aluminum comprises the step of reducing the concentration of sulfur dioxide in the fermented beverage, optionally by subjecting the fermented beverage to a chemical process. The first method may include one or more of the following steps and features, alone or in any reasonable combination. The step of reducing the sulfur dioxide concentration may be performed before a step of introducing the fermented beverage into the aluminum-lined container. The step of reducing the sulfur dioxide concentration may be performed after the step of introducing the fermented beverage into the aluminum-lined container. The chemical process may be a batch process. The chemical process may be performed online with a fluid flow of the fermented beverage. The chemical process may include micro-oxygenation. The chemical process may include the addition of hydrogen peroxide to the fermented beverage. The chemical process may include exposing the fermented beverage to an aldehyde-containing material.The chemical process may involve introducing the fermented beverage into an aluminum container, the container having an aldehyde-containing material on its inner surface in contact with the fermented beverage. The pH of the fermented beverage may be increased. Lfrficnn / Lznz / E / YiAi The pH of the fermented beverage may be greater than or equal to 3.5, where the amount of molecular sulfur dioxide is reduced and a chemical solution of a system defined by the fermented beverage within an aluminum container is altered, where the pH is such that the aluminum of the container is at least partially passivated and not prone to corrosion. The method may further comprise the step of adding an antioxidant to the fermented beverage. The chemical process may comprise the addition of one or more phenolics, including non-flavonoids such as hydroxycinnamates, benzoic acids, hydrolyzable tannins, stilbenes (resveratrol), and / or flavonoids such as anthocyanins, proanthocyanidins, and condensed tannins, among others, and / or aldehydes to the beverage. The one or more phenolics and aldehydes may be selected from the group consisting of resveratrol and acetaldehyde.The method may also include a stage of exposing the fermented beverage to oxygen, where the oxygen initiates the oxidation process (indirectly or through intermediate radicals) that can end with the ethanol being oxidized to acetaldehyde, which reacts with SO2, decreasing its concentration. Oxygen can react with a greater amount of sulfur dioxide than the amount of oxygen added to the fermented beverage. The concentration of oxygen added to the fermented beverage can be at least four times greater than the concentration of sulfur dioxide. Sulfur is added to the fermented beverage before oxygen is added. The chemical process may include the oxidation of ethanol to form acetaldehyde, which is then bound by sulfur dioxide. The concentration of molecular sulfur dioxide may be less than 0.4 mg / L. A second method of the present invention is directed to preparing a fermented beverage for packaging in an aluminum container. The method comprises the step of reducing the concentration of sulfur dioxide in the fermented beverage by means of a chemical reaction. The second method may comprise any of the following features or steps, alone or in any reasonable combination. The pH of the fermented beverage may be increased. The pH of the fermented beverage may be greater than or equal to 3.5, wherein the amount of molecular sulfur dioxide is decreased and the chemical solution of a system defined by the fermented beverage within an aluminum-containing container is altered, wherein the pH is such that the aluminum of the container is at least partially passivated and not prone to corrosion. The method may further comprise the step of exposing the fermented beverage to an aldehyde. The method may further comprise the step of adding an antioxidant to the fermented beverage. The method may further comprise the step of adding one or more The method may further comprise the addition of phenolics, including non-flavonoids such as hydroxycinnamates, benzoic acids, hydrolyzable tannins, stilbenes (resveratrol), and / or flavonoids such as anthocyanins, proanthocyanidins, and condensed tannins, among others, and aldehydes to the fermented beverage. One or more of the phenolics and aldehydes may be selected from the group consisting of resveratrol and acetaldehyde. The method may further comprise the step of lowering the concentration of sulfur dioxide within the fermented beverage before a step of introducing the fermented beverage into the aluminum-bearing container. The method may further comprise the step of lowering the concentration of sulfur dioxide in the fermented beverage after a step of introducing the fermented beverage into the aluminum-bearing container. The method may further comprise the step of introducing oxygen into the fermented beverage through micro-oxygenation.The method may further comprise the step of adding hydrogen peroxide to the fermented beverage. The method may further comprise the step of exposing the fermented beverage to an aldehyde-containing material. The method may further comprise the step of introducing the fermented beverage into the aluminum-containing container, wherein the aluminum-containing container comprises an aldehyde-containing material on an inner surface thereof in contact with the beverage. Lfrficnn / Lznz / E / YiAi fermented. A concentration of molecular sulfur dioxide may be less than 0.4 mg / L. A fermented beverage packaging of the present invention comprises a container comprising an aluminum and forming a substantially fluid-tight enclosure; a fermented beverage within the enclosure; and an antioxidant within the enclosure. The fermented beverage packaging of the present invention may include one or more of the following features, alone or in any reasonable combination. The fermented beverage may have a molecular sulfur dioxide concentration of less than 0.4 mg / L. The fermented beverage may have been exposed to an aldehyde-containing material within the enclosure. The aldehyde-containing material may be a component of a coating on an inner surface of the enclosure. The pH of the fermented beverage may be greater than or equal to 3.5, where the pH is such that the aluminum of the container is at least partially passivated and not prone to corrosion. The antioxidant may comprise one or more phenolics. The one or more phenolics may include resveratrol. Oxygen may be added to the fermented beverage, and the concentration of the added oxygen may be greater than the concentration of sulfur dioxide within the fermented beverage.The fermented beverage can undergo a chemical process, which includes the oxidation of ethanol to form acetaldehyde, which is then bonded with SO2. The presence of this antioxidant can reduce the concentration of sulfur dioxide in the fermented beverage. Other features and advantages of the invention will become apparent from the following specification taken in conjunction with the following drawings. BRIEF DESCRIPTION OF THE DRAWINGS To understand the present invention, it will now be described by way of example, with reference to the accompanying drawings in which: FIG. 1 is a perspective view of an aluminum-carrying container filled with a fermented beverage; and FIG. 2 is a cross-sectional view of the aluminum-carrying container of FIG. 1. DETAILED DESCRIPTION While this invention is susceptible of embodiments in many different forms, the preferred embodiments of the invention are shown in the drawings and will be described herein in detail, with the understanding that the present description is to be regarded as an exemplification of the principles of the invention and is not intended to limit the broad scope of the invention to the embodiments illustrated. The inventors believe that an acidic drink that Lfrficnn / Lznz / E / YiAi contains sulfur dioxide (SO2). When beverages contain sulfur dioxide in the presence of metallic aluminum (container body and lid, aluminum foil, lining), this produces hydrogen sulfide (H2S), which is objectionable to beverage consumers. The methods described herein are aimed at reducing or eliminating this process, preserving the beverage, and improving consumer acceptance. The present invention addresses the problem of sulfur production in acidic beverages containing SO2, such as wines and ciders fermented in aluminum-containing containers. The mechanism of the problem was discovered to involve acidic protons, which occur naturally or from added sulfur dioxide, penetrating a barrier coating on aluminum, such as the body of a can, a plastic-aluminum foil laminate such as a roll-on tamper-evident closure (ROPP) lid liner, or a bag in a box, or paper or cardboard. The protons cause corrosion of solid aluminum, Al(s), to aluminum(III), an oxidation state of 3+ (Al3+), which generates electrons that chemically reduce SO2 to H2S, responsible for rotten egg-like aromas. An aspect of the present invention relates to understanding this mechanism and limiting the undesirable reaction by limiting or controlling SO2. Generally, the invention includes the reduction of molecular SO2 by various means: decreased use of SCb / additions of free SO2; increased pH of the beverage which decreases the concentration of molecular SO2; addition of hydrogen peroxide H2O2 which oxidizes SO2 to sulfurous acid (H2SO4): SO2+ H2O2 H2SO4; and the use of micro-oxygenation, or otherwise the addition of oxygen (O2) to decrease SO2 (usually through the oxidation of ethanol to form acetaldehyde, which is then bound by SO2); the use / addition of phenolics and aldehydes, for example, additives and / or types of container coatings to decrease SO2; and the addition of antioxidants to decrease SO2 to potentially allow less SO2 use for a similar antioxidant purpose. SO2 added to wine, either as dissolved SO2 gas or as various salts such as potassium metabisulfite (K2S2O5) or sodium bisulfite (N2S2O5), dissociates into SO2. This is molecular SO2. HSO3 (bisulfite) and 3O3(2-) (sulfite) comprise the free SO2, and the amounts of each are pH-dependent. Each of these species is reactive to specific chemicals. If it reacts / bonds, it becomes bonded SO2. Total SO2 is the sum of free species and bonded SO2. The concentration of acetaldehyde (CH3-CHO) in a recently fermented wine is typically less than 75 mg / L. Lfrficnn / Lznz / E / YiAi CH3-CHO + HSO3- -> CH3-CHOH-SO3Each milligram of acetaldehyde will bond with 1.45 milligrams of SO2 to form acetaldehyde-alpha-hydroxy sulfonate. The addition of aldehydes to a coating could actively bind SO2 that penetrates the coating. Phenolics are different from aldehydes and tend to act as antioxidants. Their inclusion is believed to allow a winemaker to use less SO2 for the same or a similar effect. In one embodiment, a beverage 22 is treated prior to packaging in an aluminum container 10 to reduce the SO2 concentration. The treatment comprises micro-oxygenation and / or the addition of hydrogen peroxide (H2O2) in an in-line or batch process prior to joining a can end 14 to a filled can body 18. In one embodiment, the beverage 22 is treated to decrease the concentration of SO2 during or at packaging through micro-oxygenation and / or addition of hydrogen peroxide either in-line to the aluminum container 10 or as a batch process just before filling and joining a can end 14 to the aluminum can body 18. In one embodiment, the beverage 22 is treated while inside a container body bearing aluminum 18 by introducing aldehyde-containing coating materials 26 into the can body 18 on the inner surface 30 before the Lfrficnn / Lznz / E / YiAi filling . In one embodiment, the pH of a fermented beverage 22 is increased to pH > 3.5 to decrease an amount of molecular SO2 as well as to displace a chemical solution from a system defined by the fermented beverage into a container bearing aluminum 10 where the pH is such that the aluminum of the container bearing aluminum 10 is at least passivated and not prone to corrosion. The pH is increased to decrease the concentration of molecular SO2, but it does not necessarily have to be greater than or equal to pH 3.5. Any increase in pH will decrease the existing concentration of molecular SO2 and will likely improve the passivity of the Al. A pH of 3.5 or higher is the preferred pH. In one modality, the concentration of molecular sulfur dioxide is less than 0.4 mg / L. It is believed that decreasing the concentration of sulfur dioxide and / or increasing the pH of the fermented beverage reduces molecular sulfur dioxide, while increasing the pH reduces molecular sulfur dioxide and increases aluminum passivation / corrosion resistance. All of these factors combine to decrease hydrogen sulfide formation in sulfur dioxide-containing products exposed to aluminum. Each of these modalities can be processes by Lfrficnn / Lznz / E / YiAi batches before filling and enclosing a beverage 22 within a container carrying aluminum, in line, or within the aluminum container 10. One method of the invention includes reducing the SO2 concentration before packaging through the addition of oxygen. This may include micro-oxygenation and / or the addition of hydrogen peroxide as an in-line or batch process. A method of the present invention may include reducing the SO2 concentration during / at packaging through the addition of oxygen. This includes micro-oxygenation and / or the addition of hydrogen peroxide either in-line for packaging or as a batch process just before packaging. One method of the present invention includes decreasing the SO2 concentration during / in packaging by adding oxygen during and throughout the packaging filling process, thereby increasing the exposure of a fermented beverage to oxygen. The dissolved oxygen (DO) concentration still present in wine increases by approximately 0.5 mg / L during bottling under ideal, best industrial practice conditions (1.0–1.5 mg / L under less ideal conditions). However, in the packaging of carbonated wines / wine-water blends, etc., it is possible to decrease / maintain the DO concentration below 0.1 mg / L. Theoretically, 1.0 mg / L of oxygen can react with 4 mg / L of SO2 to Lfrficnn / Lznz / E / YiAi produce acetaldehyde. In this way, the bottling or canning process of a fermented beverage can also decrease the concentration of SO2. One method involves reducing the SO2 concentration by adding phenolics (e.g., resveratrol) or aldehydes (e.g., acetaldehyde) as chemical agents or by using packaging containing materials such as aldehyde-containing epoxies, such as formaldehyde or acetaldehyde. The phenolics may include non-flavonoids, such as hydroxycinnamates, benzoic acids, hydrolyzable tannins, stribenes (resveratrol), and / or flavonoids, such as anthocyanins, proanthocyanidins, and condensed tannins, among others, and / or aldehydes. Antioxidants do not directly react with and reduce the SO2 concentration, but their use is believed to allow the winemaker to decrease their SO2 addition for the same or a similar effect. One method involves decreasing the SO2 concentration by increasing the pH. In an illustrative example, the pH is increased to above 3.5. Increasing the pH decreases the concentration of molecular SO2 relative to other forms of SO2. Increasing the pH also improves the corrosion resistance of aluminum. One method includes the step of adding an antioxidant, for example resveratrol, to decrease the Lfrficnn / Lznz / E / YiAi need for SO2, in order to allow the beverage producer / handler to decrease the concentration of SO2 added to a beverage. Illustrative Examples The present invention describes methods for controlling H2S production in beverages filled into aluminum containers. The beverage product and process modifications before, during, or immediately after filling to reduce or prevent H2S formation are described. The following examples support a chemical reaction mechanism. Furthermore, the chemical modifications, as summarized, can protect the product. This development applies to SO2 and beverages containing common acids in products similar to those fermented beverages such as wines and ciders and is directed at defining ways such that beverage products can be modified just before, during or immediately after filling into an aluminum container to reduce the propensity for H2S formation. Experiments were conducted to test the effectiveness of the principles of the invention. In these tests, 6 mm diameter aluminum discs were subjected to various wine environments. The data presented below show the average H2S concentrations in several wines (a model wine, red wine, and white wine) at various pH levels and SO2 concentrations after 14 days at 50°C. The SO2 concentrations Lfrficnn / Lznz / E / YiAi above a few ppm produced H2S in concentrations higher than a sensory threshold, regardless of whether SO2 was added to or decreased in the sample by volatilizing the SO2 through aeration or spraying the wine with a fluid, specifically air or nitrogen gas, or through the addition of hydrogen peroxide. Red wines offer additional protection due to the complex formation of SO2 with dye and color molecules. Table 1: Average H2S concentrations in a model white wine (10% ethanol, 5 g / L potassium bitartrate) at pH 3.00 with a 6 mm Al disc after 14 days at 50°C Lfrficnn / Lznz / E / YiAi Free SO2 (mg / L) pH H2S (pg / L) 0 3.0 0.0 3 3.0 0.0 10 3.0 0.0 17 3.0 11.7 25 3.0 24.6 29 3.0 27.5 Table 2: Red wine at molecular SO2 constant 0.8 with disk At 6 mm, it produces a decrease in H2S with increased pH Free S02 (mg / L) pH H2S (μg / L) 8 2.8 10.3 13 3.0 6.1 40 3.5 0.6 Table 3: In white wines with a 6 mm Al disc, pH and / or SO2 adjustment can have a significant impact, above pH 3.5 Lfrficnn / Lznz / E / YiAi and molecular SO2 less than 0.1 reduces H2S below threshold levels Free S02 (mg / L) pH H2S (pg / L) 0 3.6 0.0 3 3.5 0.5 10 3.2 21.2 15 3.4 16.1 19 3.3 30.0 While specific embodiments have been illustrated and described, numerous modifications come to mind without departing significantly from the spirit of the invention, and the scope of the invention is limited only by the scope of the appended claims.

Claims

1. A method for packaging a fermented beverage in a container containing aluminum, characterized in that it comprises the step of: reducing a concentration of sulfur dioxide in the fermented beverage.

2. The method according to claim 1, characterized in that the step of reducing the concentration of sulfur dioxide in the fermented beverage is carried out by a step of subjecting the fermented beverage to a chemical process.

3. The method according to claim 2, characterized in that the step of reducing the concentration of sulfur dioxide is performed before a step of introducing the fermented beverage into the container bearing aluminum.

4. The method according to any preceding claim, characterized in that the step of reducing the concentration of sulfur dioxide is performed after the step of introducing the fermented beverage into the container bearing aluminum.

5. The method in accordance with any preceding claim, characterized in that the chemical process is a batch process.

6. The method in accordance with any preceding claim, characterized in that the chemical process is carried out in line with a fluid flow of the fermented beverage 19.

7. The method in accordance with any preceding claim, characterized in that the chemical process comprises micro-oxygenation.

8. The method in accordance with any preceding claim, characterized in that the chemical process comprises an addition of hydrogen peroxide to the fermented beverage.

9. The method according to any preceding claim, characterized in that the chemical process comprises exposing the fermented beverage to a material containing aldehyde.

10. The method according to any preceding claim, characterized in that the chemical process comprises introducing the fermented beverage into the aluminum-bearing container wherein the aluminum-bearing container comprises an aldehyde-containing material on an inner surface thereof in contact with the fermented beverage.

11. The method in accordance with any preceding claim, characterized in that it further comprises the step of increasing the pH of the fermented beverage.

12. The method according to any preceding claim, characterized in that a pH of the fermented beverage is greater than or equal to 3.5 wherein an amount of molecular sulfur dioxide is decreased and a chemical solution of a system defined by the fermented beverage within an aluminum-bearing container is altered wherein the pH is such that the aluminum of the aluminum-bearing container is at least partially passivated and not prone to corrosion.

13. The method in accordance with any preceding claim, characterized in that the chemical process comprises adding an antioxidant to the fermented beverage.

14. The method according to claim 13, characterized in that the antioxidant comprises one or more phenolics.

15. The method according to claim 13, characterized in that one or more phenolics is resveratrol.

16. The method in accordance with any preceding claim, characterized in that the chemical process comprises adding an aldehyde to the fermented beverage.

17. The method according to claim 16, characterized in that the aldehyde comprises acetaldehyde.

18. The method according to any preceding claim, characterized in that it comprises exposing the fermented beverage to oxygen wherein the oxygen reacts with ethanol and oxidizes the ethanol to form acetaldehyde Lfrficnn / Lznz / E / YiAi and wherein the acetaldehyde further reacts with sulfur dioxide.

19. The method according to claim 18, characterized in that the oxygen contains a greater amount of sulfur dioxide than the amount of oxygen added to the fermented beverage.

20. The method according to claim 19, characterized in that a concentration of oxygen added to the fermented beverage is greater than a concentration of sulfur dioxide within the fermented beverage.

21. The method according to any preceding claim, characterized in that the chemical process includes the step of oxidizing ethanol to form acetaldehyde, which is then bonded by SO2.

22. The method according to claim 2, characterized in that the chemical process comprises increasing the pH of the fermented beverage to decrease a concentration of molecular sulfur dioxide and increasing the passivation / corrosion resistance of the aluminum to decrease the formation of hydrogen sulfide in the fermented beverage exposed to aluminum in the container carrying aluminum.

23. The method in accordance with any preceding claim, characterized in that a Lfrficnn / Lznz / E / YiAi molecular sulfur dioxide concentration is less than 0.4 mg / L.

24. A method for preparing a fermented beverage for packaging in a container containing aluminum, characterized in that it comprises the steps of: decreasing a concentration of sulfur dioxide in the fermented beverage by way of chemical reaction.

25. The method according to claim 24, characterized in that it further comprises the step of increasing the pH of the fermented beverage.

26. The method according to claim 25, characterized in that a pH of the fermented beverage is greater than or equal to 3.5 wherein an amount of molecular sulfur dioxide is decreased and a chemical solution of a system defined by the fermented beverage within a container bearing aluminum is altered, wherein the pH is such that the aluminum of the container bearing aluminum is at least partially passivated and not prone to corrosion.

27. The method according to any of claims 25-26, characterized in that it further comprises the step of exposing the fermented beverage to an aldehyde.

28. The method according to any of claims 25-27, characterized in that it further comprises the step of adding an antioxidant to the fermented beverage. Lfrficnn / Lznz / E / YiAi 29. The method according to claim 28, characterized in that the antioxidant comprises one or more phenolics.

30. The method according to claim 29, characterized in that the one or more phenolics comprise resveratrol.

31. The method according to any of claims 25-30, characterized in that it further comprises the step of reducing a concentration of sulfur dioxide within the fermented beverage before a step of introducing the fermented beverage into the container bearing aluminum.

32. The method according to any of claims 25-31, characterized in that it further comprises the step of reducing a concentration of sulfur dioxide in the fermented beverage after a step of introducing the fermented beverage into the container bearing aluminum.

33. The method according to any of claims 25-32, characterized in that it further comprises the step of introducing oxygen into the fermented beverage through micro-oxygenation.

34. The method according to any of claims 25-33, characterized in that it further comprises the step of adding hydrogen peroxide to the fermented beverage.

35. The method according to any of claims 25-34, characterized in that it further comprises the step of exposing the fermented beverage to an aldehyde-containing material.

36. The method according to any of claims 25-35, characterized in that it further comprises the step of introducing the fermented beverage into the aluminum-bearing container wherein the aluminum-bearing container comprises an aldehyde-containing material on an inner surface thereof in contact with the fermented beverage.

37. A fermented beverage packaging, characterized in that it comprises: a container comprising an aluminum and forming a substantially fluid-tight enclosure; a fermented beverage within the enclosure; and an antioxidant within the enclosure.

38. The packaging of fermented beverage according to claim 37, characterized in that the fermented beverage has a molecular sulfur dioxide concentration of less than 0.4 mg / L.

39. The packaging of a fermented beverage according to claim 37 or 38, characterized in that the fermented beverage has been exposed to an aldehyde-containing material within the enclosure.

40. The packaging of a fermented beverage according to claim 39, characterized in that the aldehyde-containing material is a component of a coating on an inner surface of the enclosure.

41. The packaging of fermented beverage according to claim 40, characterized in that a pH of the fermented beverage is greater than or equal to 3.5, wherein the pH is such that the aluminum of the container is at least partially passivated and not prone to corrosion.

42. The packaging of fermented beverage in accordance with any of claims 37-41, characterized in that the antioxidant comprises one or more phenolics.

43. The packaging of a fermented beverage according to claim 42, characterized in that one or more phenolics comprise resveratrol.

44. The packaging of a fermented beverage according to any of claims 38-43, characterized in that oxygen is added to the fermented beverage and a concentration of the oxygen added to the fermented beverage is greater than a concentration of sulfur dioxide within the fermented beverage.

45. The packaging of a fermented beverage according to any of claims 38-44, characterized in that the fermented beverage is subjected to a chemical process, wherein the chemical process includes the oxidation of ethanol to form acetaldehyde, which is then bonded by SO2.

46. ​​Packaging a fermented beverage according to any of claims 38-45, characterized in that the presence of an antioxidant allows for a reduction in the concentration of sulfur dioxide in the fermented beverage. SUMMARY OF THE INVENTION Packaging a fermented beverage in a container bearing or containing aluminum includes controlling the concentration of sulfur dioxide within the fermented beverage. The concentration of sulfur dioxide is reduced by subjecting the fermented beverage to a batch or in-line chemical process before or after filling the container.