Canned wine on the rise but problems can cause rotten eggs smell
Canned wine in the US is worth US$70m, up 70%, while the UK has increased 125% to £3.6m, but not all smells so sweet, as canned wines can highlight viticultural and winemaking problems.
Wines stored in cans can be difficult to manage because of heavy metals and high acids. The acids can corrode the liner that keeps the wine from touching the aluminium, creating problems. However the main culprit is wines that have been heavily sprayed and can have high levels of sulphur and copper, which cause the wine to become reductive and develop rotten egg smells.
To manage these faults, wines that are destined for canning need to be sprayed less than normal, with significantly lower levels of sulphur dioxide added during the wine making process.