Understanding Why Canned Wine May Smell Like Rotten Eggs While Beer and Coke Do Not Chris Lehoux, April 24, 2024 Jennifer Ouellette – Apr 23, 2024 10:02 pm UTC True wine aficionados might turn up their noses, but canned wines are growing in popularity, particularly among younger crowds during the summer months, when style often takes a back seat to convenience. Yet these same wines can go bad rather quickly, taking on distinctly displeasing notes of rotten eggs or dirty socks. Scientists at Cornell University conducted a study of all the relevant compounds and came up with a few helpful tips for frustrated winemakers to keep canned wines from spoiling. The researchers outlined their findings in a recent paper published in the American Journal of Enology and Viticulture. “The current generation of wine consumers coming of age now, they want a beverage that’s portable and they can bring with them to drink at a concert or take to the pool,” said Gavin Sacks, a food chemist at Cornell. “That doesn’t really describe a cork-finished, glass-packaged wine. However, it describes a can very nicely.” According to a 2004 article in Wine & Vines magazine, canned beer first appeared in the US in 1935, and three US wineries tried to follow suit for the next three years. Those efforts failed because it proved to be unusually challenging to produce a stable canned wine. One batch was tainted by “Fresno mold“; another batch resulted in cloudy wine within just two months; and the third batch of wine had a disastrous combination of low pH and high oxygen content, causing the wine to eat tiny holes in the cans. Nonetheless, wineries sporadically kept trying to can their product over the ensuing decades, with failed attempts in the 1950s and 1970s. United and Delta Airlines briefly had a short-lived partnership with wineries for canned wine in the early 1980s, but passengers balked at the notion. The biggest issue was the plastic coating used to line the aluminum cans. You needed the lining because the wine would otherwise chemically react with the aluminum. But the plastic liners degraded quickly, and the wine would soon reek of dirty socks or rotten eggs, thanks to high concentrations of hydrogen sulfide. The canned wines also didn’t have much longevity, with a shelf life of just six months. Thanks to vastly improved packing processes in the early 2000s, canned wine seems to finally be finding its niche in the market, initially driven by demand in Japan and other Asian markets and expanding after 2014 to Australia, New Zealand, the US, and the UK. In the US alone, projected sales of canned wines are expected to grow from $643 million in 2024 to $3.12 billion in 2034—a compound annual growth rate of 10.5 percent. Granted, we won’t be seeing a fine Bordeaux in a can anytime soon; most canned wine comes in the form of spritzers, wine coolers, and cheaper rosés, whites, or sparkling wines. The largest US producers are EJ Gallo, which sells Barefoot Refresh Spritzers, and Francis Ford Coppola Winery, which markets the Sofia Mini, Underwood, and Babe brands. There are plenty of oft-cited advantages to putting wine in cans. It’s super practical for picnics, camping, summer BBQs, or days at the beach, for example, and for the weight-conscious, it helps with portion control, since you don’t have to open an entire bottle. Canned wines are also touted as having a lower carbon footprint compared to glass—although that is a tricky calculation—and the aluminum is 100 percent recyclable. This most recent research originated from a conference workshop led by Sacks, aimed at aiding local wine producers to better guard the aroma, flavour and longevity of their canned wines. Despite adhering to the guidelines provided by the can producers, there remain persistent issues such as corrosion, leakage and unpleasant flavours such as the notorious rotten egg smell. “Despite strictly following the advice of the canned wine suppliers, these problems persist. Can you offer any guidance?” Sacks asked. Initially, the emphasis was on identifying the compounds causing the problem, what was promoting corrosion and unwelcome scents, and why these complications were unique to wine and not to soft drinks. “Why doesn’t Coca-Cola face similar issues?” About the Author: Chris Lehoux Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored! Wine