RT Journal Article
SR Electronic
T1 Hydrogen Sulfide Formation in Canned Wines: Variation Among Can Sources
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 0750003
DO 10.5344/ajev.2023.23069
VO 75
IS 1
A1 Sheehan, Matthew J.
A1 Suarez, Jose Hector R.
A1 Benefeito, Megan M.
A1 Goddard, Julie M.
A1 Sacks, Gavin L.
YR 2024
UL http://www.ajevonline.org/content/75/1/0750003.abstract
AB 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.