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Research Report

Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources

View ORCID ProfileMatthew J. Sheehan, Jose Hector R. Suarez, Megan M. Benefeito, View ORCID ProfileJulie M. Goddard, View ORCID ProfileGavin L. Sacks
Am J Enol Vitic.  2024  75: 0750003  ; DOI: 10.5344/ajev.2023.23069
Matthew J. Sheehan
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Jose Hector R. Suarez
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Megan M. Benefeito
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Julie M. Goddard
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Gavin L. Sacks
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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  • For correspondence: gls9{at}cornell.edu
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Data supplements

  • Supplemental Table 1   Initial composition of wines used in the long-term canning study. TA, titratable acidity; ABV, alcohol by volume.

    Supplemental Table 2  Parameters for open circuit potential testing.

    Supplemental Table 3  Parameters for electrochemical impedance spectroscopy testing. OCP, open circuit potential; DC, direct current; AC, alternating current.

    Supplemental Figure 1  Can body with top and bottom removed.

    Supplemental Figure 2  Locations of (A) body and (B) headspace coupons used for accelerated aging testing. Bare aluminum on the cut coupon edges was sealed with hot-melt glue prior to testing, as shown in (C).

    Supplemental Figure 3  Experimental design for comparing effects of immersed and nonimmersed aluminum on hydrogen sulfide formation. Four technical replicates of each treatment were performed. HS, headspace.

    Supplemental Figure 4   Electrochemical impedance spectroscopy setup with counter electrode on the left, reference electrode in the middle, and the working electrode contacting the bottom of the can. The electrochemical cell is placed inside a grounded Faraday cage.

    Supplemental Figure 5   Unused can with no corrosion (left), and used can with visual corrosion in the neck region (right).

    Supplemental Figure 6
       Visual defects in the polymeric lining of the “moat,” of Y2-2 cans prestorage. Y2-2, Y signifies the can manufacturer; 2 signifies the liner type (BPA-NI epoxy). For two of the can sources, multiple production batches (n = 2 or 3) were tested to evaluate batch-to-batch variation (e.g., Y2-2 indicates it is the second batch of BPA-NI epoxy cans from manufacturer Y).

    Supplemental Figure 7   Elemental analysis by x-ray fluorescence (XRF) for Y2 and Z2 cans. Three technical replicates were analyzed. Y2 and Z2, Y and Z signify the can manufacturer; 2 signifies the liner type (BPA-NI epoxy). For example, Y2 indicates a BPA-NI epoxy can from manufacturer Y.

    Supplemental Figure 8   Fourier transform infrared-attenuated total reflectance spectra of the three liners (on aluminum substrate) used in the long-term storage experiment (X1, Y2, and Z2). X1, Y2, Z2: X, Y, and Z signify the can manufacturer; 1 and 2 signify the liner type (BPA epoxy and BPA-NI epoxy, respectively). For example, Y2 indicates a BPA-NI epoxy can from manufacturer Y.

    Supplemental Figure 9   Metal exposure ratings (enamel rating) for the three types of cans used in the long-term aging study (n = 48). X1, Y2, Z2: X, Y, and Z signify the can manufacturer; 1 and 2 signify the liner type (BPA epoxy and BPA-NI epoxy, respectively). For example, Y2 indicates a BPA-NI epoxy can from manufacturer Y.

    Supplemental Figure 10   Impedance values at low-frequency (0.05 Hz) for the three can types used in the long-term aging study. Three technical replicates were tested for each can type (n = 9). Error bars represent one standard error. X1, Y2, Z2: X, Y, and Z signify the can manufacturer; 1 and 2 signify the liner type (BPA epoxy and BPA-NI epoxy, respectively). For example, Y2 indicates a BPA-NI epoxy can from manufacturer Y.

    • SupplementalData.pdf
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Open Access
Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources
View ORCID ProfileMatthew J. Sheehan, Jose Hector R. Suarez, Megan M. Benefeito, View ORCID ProfileJulie M. Goddard, View ORCID ProfileGavin L. Sacks
Am J Enol Vitic.  2024  75: 0750003  ; DOI: 10.5344/ajev.2023.23069
Matthew J. Sheehan
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
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  • Search for this author on this site
  • ORCID record for Matthew J. Sheehan
Jose Hector R. Suarez
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Megan M. Benefeito
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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Julie M. Goddard
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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  • ORCID record for Julie M. Goddard
Gavin L. Sacks
1Department of Food Science, Cornell University, Ithaca, NY 14853.
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  • ORCID record for Gavin L. Sacks
  • For correspondence: gls9{at}cornell.edu

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Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources
View ORCID ProfileMatthew J. Sheehan, Jose Hector R. Suarez, Megan M. Benefeito, View ORCID ProfileJulie M. Goddard, View ORCID ProfileGavin L. Sacks
Am J Enol Vitic.  2024  75: 0750003  ; DOI: 10.5344/ajev.2023.23069
Matthew J. Sheehan
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Matthew J. Sheehan
Jose Hector R. Suarez
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Megan M. Benefeito
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Julie M. Goddard
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Julie M. Goddard
Gavin L. Sacks
1Department of Food Science, Cornell University, Ithaca, NY 14853.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Gavin L. Sacks
  • For correspondence: gls9{at}cornell.edu
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