Step 1: Preparing Your Wine

Properly preparing your wines is the essential first step to successfully creating, packaging, and storing your bag-in-box products.

Scholle Packaging’s benchmark customers generally follow these wine preparation guidelines:

Whites   FSO2 (mg/l) 50 – 60 Ascorbic acid (mg/l) 150 – 170 DO2 (mg/l) <0.3 CO2 (g/l) <0.7 Yeast (viable/100ml) 1E0 Bacteria (viable/100ml) 1E1     Reds   FSO2 (mg/l) 25 – 45 DO2 (mg/l) <0.5 CO2 (g/l) <0.7 Yeast (viable/100ml) 1E0 Bacteria (viable/100ml) 1E4

Step 2: Selecting Your Package
Step 3: Box Basics
Step 4: How to Fill Boxed Wine

Don’t Forget: Freshness and Inventory

If you would like to speak with a Scholle Packaging expert, e-mail Eunice Reynolds at: eunice.reynolds@scholle.com!