Cover StorySoft drinks Applications of gases in the drinks industryMineral Mineral water water• CO• 2 COensures 2 ensuresbubblybubblyfreshnessfreshnessand aandlonga longshelf-lifeshelf-life(carbonated).Mineral water(carbonated).Mineral water• CO 2• ensures Liquid• Liquidnitrogen bubbly nitrogen freshness stabilisesstabilisesthinwalled• CO 2 ensures bubbly thinwalledshelf-life PET bottlesfreshnessand a long PET (carbonated). bottlesand drinksand a long shelf-life and drinks (carbonated).canscansand makesand makesthemthemstackablestackable• Liquid (non-carbonated).nitrogen(non-carbonated).• stabilises Liquid nitrogen thinwalledPET bottles walled and drinks PET bottles and drinksstabilises thin-cans and makes them cans stackable and makes them stackable(non-carbonated). (non-carbonated).Wein Wein• CO• 2 COdry ice 2 drycoolsice coolsthethegrapesgrapesand mashand mashand protectsand protectsthemthemfromprematurefromprematurefermentation Wein Weinfermentationduring •duringCOthe 2 dry grapetheicegrapeharvest. coolsharvest. • the CODuring2 dry During ice cools thegrapes inertisationandinertisationandand mash storage, and grapes storage,protects inert and inertgases mash gases and protectsthem prevent fromprematurepreventoxidationoxidation them and fermentation frompremature protectand protectagainstagainst fermentationundesirable duringundesirablethe grape changeschangesharvest. during flavourinDuring the flavouror grape colour.or harvest. colour. Duringinertisationand CO 2isCOused storage,2is used inertisationand <strong>for</strong> white <strong>for</strong> whitegases wines,wines, storage, whilewhile inert gasesprevent nitrogen oxidationnitrogenor and prevent nitrogen-argon protector nitrogen-argon oxidation against and mixes protect mixes againstundesirable changes undesirable in are flavour usedareor changes used<strong>for</strong> colour. red<strong>for</strong>wines.red flavour wines. or colour.CO 2is used <strong>for</strong> white COwines, while2is used <strong>for</strong> white wines, whilenitrogen or nitrogen-argon or mixes nitrogen-argon mixesare used <strong>for</strong> red wines. are used <strong>for</strong> red wines.Illustration: Piet Hamann, www.piethamann.deNitrogenNitrogenCarbonCarbondioxidedioxideNitrogen Carbon Nitrogen CarbonJuiceBeerJuicedioxideBeerdioxide• Nitrogen• Nitrogenprotects• Duringprotects• Duringinertisation,inertisation,flushingflushingagainstagainstunwantedunwantedoxidationof tanks,oxidationof tanks,transfertransferpumping,pumping,JuiceBeerand prolongs Juiceand prolongsshelf-life.pressurisingshelf-life.pressurisingor filling,or filling,Beer• Nitrogen • Liquid•protectsLiquidnitrogen • During inertisation,nitrogen provides theCO 2preventsflushing• Nitrogen provides protects theCO 2prevents • During oxidation inertisation, oxidationandand flushingagainst internal unwantedinternalpressure oxidationof tanks, transferpressure required in thin-walledageingpumping,against required unwanted in thin-walledageing ofoxidationof the tanks, ofbeerthe beer transfer afterafter pumping,and prolongs PET bottlesPETshelf-life.bottlesand pressurising or filling,and drinksand prolongs drinkscans.fermentation.shelf-life. cans.fermentation.pressurising or filling,• Liquid nitrogen provides theCO 2prevents oxidation and• Liquid nitrogen provides theCO 2prevents oxidation andinternal pressure required in thin-walledageing of the beer afterinternal pressure required in thin-walledageing of the beer afterPET bottles and drinks cans.fermentation.PET bottles and drinks cans.• Liquid• LiquidnitrogennitrogenstabilisesstabilisesthinwalledSoft thinwalledSoft drinksfermentation.drinksPET bottlesPET bottlesand drinksand drinks• CO• 2 COensures 2 ensureslong-lastinglong-lastingcans.cans.freshness,Soft drinks freshness,a longa longshelf-lifeshelf-life• Liquid • Nitrogen nitrogen• Nitrogenprotects • stabilises Liquid protectsagainst nitrogen thinwalledoxidation PETSoft drinksagainst stabilises thinwalledand prolongsSource: <strong>Messer</strong> <strong>Group</strong>and pressureSource: <strong>Messer</strong> <strong>Group</strong>and pressurestabilitystability oxidationbottles andanddrinksprolongs PET shelf-life bottles shelf-life and drinks• CO 2 ensures (carbonated).(carbonated).long-lasting • CO cans.2 ensures long-lasting (non-carbonated).(non-carbonated). cans.freshness, a long shelf-life freshness, • a Nitrogen long shelf-life protects • Nitrogen against protects againstSource: <strong>Messer</strong> <strong>Group</strong>and pressure stability oxidation and prolongs shelf-lifeSource: <strong>Messer</strong> <strong>Group</strong>and pressure stability oxidation and prolongs shelf-life(carbonated). (carbonated).(non-carbonated).(non-carbonated).Naturally sourced carbon dioxide isobtained from mineral water springs thathave excess CO 2 . However, most carbondioxide is obtained as a by-product ofindustrial processes such as ammoniasynthesis. After thorough cleaning ithas food-grade quality, which has to bechecked on a regular basis. Carbonatedbeverages not only taste nice, they alsostay fresh <strong>for</strong> a long time as CO 2 inhibitsthe growth of microorganisms. This isachieved, firstly, by displacement ofthe air, and thus the oxygen, from thecontainer, and secondly, by means of achange in the pH value, since a smallproportion of the CO 2 combines with thewater to <strong>for</strong>m carbonic acid. Althoughthis acid is very weak, microbes don’tlike this environment, with the resultthat carbonated drinks stay fresh <strong>for</strong> along time.<strong>Gases</strong> also help to keep beverages freshduring storage, transfer and bottling.Nitrogen, carbon dioxide and mixturesof the two – <strong>for</strong> example the Gourmet<strong>Messer</strong> and ASCO products <strong>for</strong> the beverage industry• Carbon dioxide (CO 2 ) <strong>for</strong> beveragecarbonation and as pressure retainerduring filling• Nitrogen <strong>for</strong> protection of beveragesand as additional pressure <strong>for</strong> mechanicalstabilisation of thin-walled containers• Argon as protection against oxidation inwinemaking• CO 2 in the <strong>for</strong>m of dry ice <strong>for</strong> cooling• CO 2 revert recovery systems• Atmospheric CO 2 vaporisers• CO 2 cylinder filling systems withautomatic weighing system• CO 2 transfer pumps• CO 2 testing equipment• Detectors <strong>for</strong> monitoring the CO 2concentration in the ambient airmixtures from <strong>Messer</strong> – protect themagainst unwanted oxidation throughoutprocessing. The question as to whichgas is used depends on the product andwhether carbonation is required. Thus,<strong>for</strong> example, nitrogen in the <strong>for</strong>m of finebubbles is used to remove the oxygendissolved in a liquid. In the storage tankand in the sales/merchandise container,inert gas rather than air fills the headspace,preventing oxidation and microbialgrowth here too. If a positive pressureis required <strong>for</strong> still beverages, then theaddition of a liquid nitrogen drop will helpto mechanically stabilise thin-walled receptaclessuch as PET bottles and makethem stackable.Meanwhile, microorganisms are positivelywelcome in winemaking, <strong>for</strong> withoutyeast fungi there would be no fermentation.But if the wine is to taste good,fermentation must not begin too soonor take place too quickly. The higher thetemperature the greater the risk. Again,carbon dioxide can help here: in the<strong>for</strong>m of dry ice pellets or dry ice snow, itcools the harvested grapes or the mustwithout diluting them, thereby slowingdown the work of the yeast fungi. In12 <strong>Gases</strong> <strong>for</strong> <strong>Life</strong> 03 | 2011
Cover Storyaddition, the carbon dioxide gas that isreleased in the process displaces theatmospheric oxygen and thus inhibitsoxidation. When inerting and blanketingwine vats, nitrogen and nitrogen/carbondioxide mixtures are the most widelyused gases <strong>for</strong> preventing changes intaste and colour as a result of oxidation.Instead of nitrogen, it is also possible touse the heavier but just as inert noblegas argon in order to preserve the wine’sexisting quality. Breweries, too, useinert gases to try and keep oxygen awayfrom the beer in order to prevent oxidationand maturation of their beer afterfermentation. Large breweries use thecarbon dioxide that is generated duringfermentation itself while others are suppliedby gas producers such as <strong>Messer</strong>.It is used in the production process in avariety of ways. Inert gases – in this casemostly CO 2 – help with inerting, tankpurging, transferring to storage tanks orfilling road and rail tankers, priming barrelsor preserving the quality of the beerduring bottling.Interview withGase im Leben: Which gases do you get from<strong>Messer</strong>?Miroslav Urica: In 2010, <strong>Messer</strong> supplied uswith some 38,000 tonnes of carbon dioxideand 4,500 tonnes of liquid nitrogen. The latteris used in filling thin-walled PET bottles orcans. A slight overpressure develops whenthe nitrogen evaporates, giving the containersthe necessary stability.Gase im Leben: What is the most importantfactor in relation to the gases?Miroslav Urica, StrategicProcurement Manager at Coca-ColaHellenic Procurement GmbH:“<strong>Messer</strong> has proved to be a flexible andreliable partner in every respect.”possibility of an unplanned spike in demand,<strong>for</strong> instance during unexpectedly hot weather.The supplier then has to be able to deliver asufficient quantity of gases at very short notice.We also expect any technical problemsthat may occur with the tanks and pipelinesto be resolved very quickly. Since 2000,<strong>Messer</strong> has proved to be a flexible and reliablepartner in every respect. That is why wewant to further strengthen our cooperation.Editorial TeamBeverage production today is unthinkablewithout gases. But what is it welike about a drink – a liquid – that alsocontains a gas? It’s quite simple: mostpeople find the tingling sparkle of thetiny bubbles refreshing. It stimulatessalivation and increases circulation ofthe blood to the tongue and palate. Thismakes them more receptive to flavours –coke and lemonade simply have a muchstronger taste with CO 2 . Furthermore,researchers in Los Angeles recently discoveredthat carbon dioxide stimulatesthe same pain receptors in the mouththat also react to strong mustard, horseradishor chilli. And this small pain, whichwe don’t even register as such, also hasa pleasant and invigorating effect.Editorial TeamMiroslav Urica: Quality is our prime consideration.The Coca-Cola Company has definedits own very strict specifications <strong>for</strong> this. Thesupplier must carry out regular checks andbe able to demonstrate that these specificationsare being complied with. We also needan international player who can preferablypartner us in all our sales areas. And of coursethe price has to be right too.Gase im Leben: What do you expect from thesupplier?Miroslav Urica: It is important to us that theyare flexible, and that their service adheresto the agreed standard. There is always theThe Coca-Cola Hellenic Procurement GmbHImage: The Coca-Cola CompanyFurther in<strong>for</strong>mation:Monika LammertzManager Application TechnologyFood <strong>Messer</strong> <strong>Group</strong>Phone: +49 (0)2151 7811-231monika.lammertz@messergroup.comCoca-Cola Hellenic is the world’s second-largest and Europe’s largest bottler of Coca-ColaCompany products. The company operates 80 bottling plants and sold more than 13 billionlitres of soft drinks in 2010. Its area of operation covers 28 countries, predominantly incentral and eastern Europe, covering a total population of over 560 million people. BesidesCoca-Cola Hellenic, <strong>Messer</strong> also supplies Coca-Cola Enterprise in France as well as Coca-Cola China.<strong>Gases</strong> <strong>for</strong> <strong>Life</strong> 03 | 201113
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