In the news: Canned wine is a rapidly growing segment in the wine-packaging industry, but it faces challenges such as being perceived as lacking elegance compared to bottled wine and not being as favored as boxed wine.
- But canned wine can sometimes emit an unpleasant rotten egg smell.
- Researchers from the College of Agriculture and Life Sciences, Gavin Sacks and Julie Goddard, are addressing these issues by modifying wine formulations and improving can packaging, which is susceptible to corrosion.
Their studies, published in the American Journal of Enology and Viticulture, reveal that the type of plastic coating used inside the cans significantly impacts the aroma and longevity of the container.
- The key issue identified was the interaction of sulfur dioxide (SO2) used in winemaking as an antioxidant, with the aluminum of the can.
- This interaction produces hydrogen sulfide is responsible for the rotten egg odor.
The research suggests that reducing SO2 levels and using epoxy liners could minimize this issue, enhancing canned wine’s shelf-life and sensory quality. The team continues to innovate in can liner technology, seeking more robust, food-grade materials to prevent corrosion, in collaboration with other experts and funded by the U.S. Department of Agriculture.
Despite its drawbacks, canned wine offers versatility, recyclability, and convenience, which are increasingly appealing to a new generation of wine consumers who value portability for outdoor and casual settings.