Technical Yearbook 2024

JANUARY/FEBRUARY

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Hydrogen sulphide formation in canned wines – the role of liners and wine composition By Carien Coetzee

Abstract Results from a recent study showed that the potential formation of hydrogen sulphide is best predicted by molecular sulphur dioxide. This highlights the important role of sulphur dioxide in aluminium-packaged wines.

Materials and methods Ten wines were packaged in both glass bottles and in aluminium cans with different liners and stored for eight months in an upright position away from sun and light at 20°C. The wines tested in the study included six white wines, two rosé wines and two red wines. The wines packaged in the aluminium cans were subjected to tests at fixed intervals for a total of eight months. The wines packaged in glass bottles served as a control and were

Introduction Hydrogen sulphide formation in canned wines is probably the main challenge posed by the aluminium packaging. 1 A recent study 2 investigated the role of different can internal coatings (liners), as well as wine composition in hydrogen sulphide formation to better understand the mechanisms involved in the occurrence of the stinky aroma over time.

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