Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Research Article

Hydrogen Sulfide Formation in Canned Wines under Long–Term and Accelerated Conditions

Austin Montgomery, Rachel B. Allison, Julie M. Goddard, Gavin L. Sacks
Am J Enol Vitic. January 2023 : ajev.2022.22051; published ahead of print January 04, 2023 ; DOI: 10.5344/ajev.2022.22051
Austin Montgomery
1Department of Food Science, Cornell University, Ithaca, NY 14853
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Rachel B. Allison
1Department of Food Science, Cornell University, Ithaca, NY 14853
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • 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
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Gavin L. Sacks
1Department of Food Science, Cornell University, Ithaca, NY 14853
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: gls9@cornell.edu
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Background and goals Wines in aluminum beverage cans (“canned wines”) are a rapidly growing packaging segment due to several factors, including convenience and sustainability advantages. However, canned wines have higher concentrations of hydrogen sulfide (H2S; “rotten egg”) than wines in glass packaging. It was hypothesized that wine composition and liner selection affect H2S formation in canned wines.

Methods and key findings Commercial wines (n=10) were stored in either glass or aluminum beverage cans with one of three liners for up to 32 weeks. Wines stored in glass showed negligible H2S production after 32 weeks. Wines stored in acrylic lined cans produced up to 1307 μg/L H2S (median = 162 μg/L) within 8 weeks. Wines stored in BPA epoxy cans produced less H2S (maximum = 51.8 μg/L median = 11.8 μg/L after 32 weeks), with comparable performance observed for BPA non-intent (BPA-NI) epoxy liners. H2S formation was well-correlated with visible damage to the interior liners, but poorly correlated with dissolved aluminum. H2S from accelerated aging of wines with lined aluminum coupons (50 ºC, up to 14 d, anoxic conditions) correlated with H2S produced during long-term aging, but not with H2S produced by unlined aluminum coupons. Molecular SO2 was best correlated with increased H2S production in epoxy lined cans during long-term aging of commercial wines, and similar results were observed under accelerated conditions with coupons in a model-wine factorial experiment.

Conclusions and significance Maintaining low molecular SO2 (less than ~0.4 mg/L) and using epoxy liners (BPA or BPA-NI) appear critical for ensuring low H2S during long-term can storage up to 8 months. The accelerated aging approach described in this work may be applicable to other corrosive beverages.

  • accelerated aging
  • aluminum can packaging
  • BPA
  • canned wine
  • hydrogen sulfide
  • sulfur like off-aroma
  • Received August 2022.
  • Accepted November 2022.

This is an open access article distributed under the CC BY license (https://creativecommons.org/licenses/by/4.0/).

PreviousNext
Back to top
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Hydrogen Sulfide Formation in Canned Wines under Long–Term and Accelerated Conditions
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
Open Access
Hydrogen Sulfide Formation in Canned Wines under Long–Term and Accelerated Conditions
Austin Montgomery, Rachel B. Allison, Julie M. Goddard, Gavin L. Sacks
Am J Enol Vitic.  January 2023  ajev.2022.22051;  published ahead of print January 04, 2023 ; DOI: 10.5344/ajev.2022.22051

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
Open Access
Hydrogen Sulfide Formation in Canned Wines under Long–Term and Accelerated Conditions
Austin Montgomery, Rachel B. Allison, Julie M. Goddard, Gavin L. Sacks
Am J Enol Vitic.  January 2023  ajev.2022.22051;  published ahead of print January 04, 2023 ; DOI: 10.5344/ajev.2022.22051
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Phenological Stage and Tissue Type of Grapevines Impact Concentrations and Variability of Mineral Nutrients
  • Machine-Learning Methods for the Identification of Key Predictors of Site-Specific Vineyard Yield and Vine Size
  • Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey
Show more Research Article

Similar Articles

AJEV Content

  • Current Volume
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire