Boxed Wine Spoils Quicker (by Emily Sohn)

Posted: December 20, 2012 by wynmaker in Oenology, Research, Wine, World wine news
Tags: , , , , , , , , ,



The packaging is convenient, easy to transport and virtually unbreakable, but boxed wines may spoil more easily than bottled versions, especially when kept at high temperatures.


In a new study, researchers from the University of California, Davis, stored unoaked California Chardonnay in five types of packaging and three different temperatures.


Temperature proved to be the most important factor when it came to spoilage, the team reported in the Journal of Agricultural and Food Chemistry. When wine was kept for three months in the dark at a temperature of 40 degrees Celsius (104 Fahrenheit), trained tasters gave lower scores to its aroma, taste, color and mouthfeel than when it was kept at 10°C (50°F) or 20°C (68°F)


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