Naslov
The Challenge of Canned Wines: Corrosion and Off-aromas

Autori
Maslov Bandić, Luna ; Sacks, Gavin

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
ASEV-Eastern section / - , 2019, 26-26

Skup
ASEV-Eastern section

Mjesto i datum
Geneva (NY), Sjedinjene Američke Države, 16.07.2019. - 18.07.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
canned wines, hydrogen sulfide, sulfur dioxide

Sažetak
This report will present a review of the challenges associated with wines packaged in aluminum cans. Although canned wine dates from the time of WWI, there have been few commercial examples until the last two decades. In recent years, growth in canned wines has outpaced other packaging types for several reasons, including changes in consumer acceptance, and their convenience and sustainability as compared to glass or plastic. However, over the last 80 years, reports on canned wines in the scientific and patent literature have noted several challenges with storing wines in contact with aluminum – wines are more corrosive than typical beverages, and their storage in aluminum can result in hazes and off-aromas, particularly H2S. The high corrosivity of canned wines is likely due to a combination of its low pH and relatively high concentrations of bisulfite and Cl-, all which can degrade the alumina coating on the Al(0) interior ; the reductive environment of wine, which prevents regeneration of the alumina coating ; and to the presence of Cu(I), which can undergo galvanic pitting reactions with exposed Al(0). Although aluminum cans have an interior polymeric liner to prevent direct contact between the wine and alumina layer, these problems continue to occur, either due to degradation of the liner or defects in the coating. These problems may be increasing due to recent shifts away from the use of synthetic epoxy coatings containing Bisphenol A(BPA) that may adversely affect humans to new types of liners. Wine stored in contact with aluminum is reported to develop reduced aromas due to the formation of H2S. Potential precursors and mechanisms responsible for H2S formation will be discussed.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)

Napomena
Fulbright scholasrhip

POVEZANOST RADA