Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources

Background and goals Wines packaged in aluminum beverage cans accumulate more hydrogen sulfide (H₂S, rotten egg aroma) than wines in glass, likely due to the reaction of aluminum with sulfites (SO₂). This work evaluated the variability of H₂S formation as a function of molecular and free SO₂ among commercial can liners and potential causes for observed differences.

Methods and key findings Five commercial wines were adjusted to varying free SO₂, molecular SO₂, and pH, and packaged for up to eight months in cans with three different liners (one bisphenol A [BPA] epoxy and two BPA–non-intent [BPA-NI] epoxy). Molecular SO₂ was the best predictor of H₂S formation following long-term storage. Although visible corrosion was greater in the can neck, H₂S formation required direct contact between aluminum and wine. In follow-up accelerated aging studies using 10 liner sources representing five manufacturers, considerable variation in H₂S production was observed, even among cans with the same liner chemistry. Unused cans were characterized by range of optical, physical, and electrochemical techniques. An inverse correlation was observed between liner thickness and H₂S production, but the poor predictive ability of other techniques suggested that differences among liners were brought about because of the reaction of the liner and wine during storage.

Conclusions and significance H₂S formation during storage of canned wines with high molecular SO₂ shows considerable variation among can manufacturers, even for similar liner chemistries. Assessment of liner appropriateness for canned wine should involve storage of the wine under accelerated or long-term conditions.