Advice for bag-in-box wine drinkers: Keep it cool (by scienceblog.com)

Posted: December 7, 2012 by wynmaker in Oenology, Research, Wine, World wine news
Tags: , , , , , , , , , , , , , , , , ,
Bag-in-Box.

Bag-in-Box.

Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS’ Journal of Agricultural and Food Chemistry, it emphasizes the importance of storing these popular, economical vintages at cool temperatures.

Helene Hopfer and colleagues explain that compounds in wine react with oxygen in the air to change the way wine looks, tastes and smells. These reactions speed up with increasing temperature. Many winemakers are moving away from the traditional packaging for wine — glass bottles sealed with a natural cork stopper — and trying synthetic corks, screw caps or wine in a plastic bag inside a cardboard box. The scientists wanted to find out how this transition might affect the taste and aroma of wine under different storage conditions.
Read on …

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  1. […] Advice for bag-in-box wine drinkers: Keep it cool (by scienceblog.com) […]

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