Part Two
WHEN IT COMES TO SPIRITS AND COCKTAILS PRODUCTION,
SHOULD
YOU CAN
IT?
WRITTEN BY GARY SPEDDING, PH.D.
60
I
n this section we first address the microbial problems that may occur, then we move on to the corrosion factors, the damage that can ensue, and potential mitigation factors when canning spirits and cocktails. Areas for quality control and testing by the distiller or other beverage manufacturer are also considered, along with questions to be asked of raw material suppliers and the can manufacturer.
Microbial issues and cans Alcohol content, carbonation levels, low pH, and the preservative nature of hops have assisted brewers in maintaining the quality of traditional beer beverages and safety of packaging in bottles and, since the 1960s, cans. Brewers moving to sour beers began to see issues, as have seltzer makers, kombucha producers, and cider makers. With these new products and cans with new liner-barriers, inhouse, third-party, or can manufacturer due diligence through testing and research is called for. Problems arise when microbes — cultured yeast cells, wild yeast strains from the environment, or bacteria — make it into the can. This can occur even with pasteurized products or lessthan-stellar good manufacturing practices (GMP), and/or with poor hygienic bottling/canning operations. Significant amounts of viable yeast cells are harbored in fresh fruits and fruit juices
and therefore are sometimes introduced unintentionally to beverages via these ingredients, or during the production and packaging of the beverage. Residual sugars and free amino nitrogen (FAN or YAN — yeast assimilable nitrogen as it’s known in the wine world) can provide enough nutrients in lower alcohol cocktails, flavored vodkas, and other mixer, to allow any contaminating microorganisms to start refermentation. This results in increased carbonation which can not only lead to off-flavor issues but the failure or explosion of the cans. The carbonation of products and gas laws needs to be understood in relation to the packaging of fizzy beverages and the maximum amount of CO2 expressed, usually measured in volumes, based on the type of package used. The can lid seamers used must also be excellent quality. For example, a bar in Europe was making canned cocktails to go — canning at the bar — and the cans were exploding as the seal was made! (Known from personal communications with our facility team.) While we were not privy to the full details in this case, a little note on carbonation, gushing, and explosion factors is in order here. Sodas and other carbonated beverages are fizzy due to dissolved carbon dioxide which creates carbonic acid. The carbon dioxide is dissolved in the liquid under high pressure. As a can is opened, carbonic acid converts back to the gaseous carbon dioxide creating the familiar bubbles and some of the refreshment factor as these bubbles “burst” in the mouth. The bubbles need a kick start to form via nucleation, meaning a few bubbles first clump together, which can be enhanced by fruit pulp, tiny bits of matter, haze, or sedimentary particles in a product. At a certain point, the bubbles explode forth usually to a desired end effect, though sometimes not. Surface W W W . ARTISANSPIRITMAG . C O M