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Extending the shelf-life of canned wines
Canned wine is the fastest growing segment in global wine consumption, due to value for money, attractiveness of packaging, convenience, sustainability and millennial appeal. However, many wines packaged in cans are susceptible to the formation of ‘reductive’ characters, specifically hydrogen sulfide (‘rotten egg’ aroma), within three to six months of packaging. This has the potential to significantly damage consumer confidence and brand integrity of Australian wine packaged in this format. A better understanding of the chemical pathways involved in the development of ‘reductive’ compounds has allowed viable mitigation strategies to be employed that can help to extend the shelf life of commercial canned wines.

Oct 7, 2021 11:30 AM in Adelaide

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Neil Scrimegour
Senior Scientist - Commercial Services @AWRI
Neil Scrimgeour joined the AWRI in 2010 and currently works as Senior Project Scientist heading up the Project team within AWRI Commercial Services. Neil has been involved in a wide range of commercial projects spanning all elements of the wine industry. He has led an industry consortium project focused on the development of commercial canned wine products for the last two years.