Research to improve aroma quality of canned wines

Wine packaged in cans is an environmentally sound alternative format to glass bottles, but the acidity in wines together with aluminium which is not inert, can create problems with retaining a wine's aromas. A new study by the New York State College of Agriculture and Life Sciences has spent several years exploring how to preserve and improve the aromas of canned wine.

They have found that the liner material that separates the wine from the aluminium is key, but so is the level of sulphur dioxide (SO2) used. SO2 is used in winemaking to act as an anti-microbial and anti oxidant. As aluminium cans are sealed against oxygen, the research suggests that lower levels of SO2 may help.

The SO2 reacts with aluminium to create hydrogen sulfide, responsible for the rotten egg smell, seen within four to eight months of canning said team leader Gavin Sacks PhD. By lowering the levels of SO2 below the normal minimum of 0.5 to 1 parts SO2 per million (ppm) to 0.4ppm, wine in cans may be able to be stored for up to 8 months with fewer adverse effects.

The liner between the aluminium and the wine is also important, with many can companies having their own material specifications to stop the can from corroding.