Abstract: A filled two-piece aluminium can contains a wine that has less than 35 ppm of free SO2, less than 300 ppm of chlorides, less than 800 ppm of sulfates, and less than 250 ppm of total sulfur dioxide. The can is sealed with an aluminium closure such that the pressure within the can is at a minimum value necessary to prevent buckling of the can, typically 20 psi. The inner surface of the aluminium can is coated with a corrosion resistant coating.

Abstract: Process for packaging red or white, still or carbonated wine in two piece aluminium cans. The wine has less than 35 ppm of free sulphur dioxide, total sulfur dioxide levels less than 250 ppm, less than 330 ppm of chloride and less than 800 ppm of sulfates. Each can has an aluminium body filled with wine and sealed with an aluminium closure such that the pressure within the can is at least 25 psi and the inner surface of the aluminium is coated with a thermoset corrosion resistant coating. The coating or lining may be an epoxy resin combined with a formaldehyde based crosslinking agent and baked at temperatures in the range 165-185 ° C. for twenty minutes. The wines exhibit excellent performance after storage or the quality of the wine does not deteriorate significantly on storage.