Advice for bag-in-box wine drinkers: Keep it cool

December 05, 2012

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.

Using chemical analysis and a panel of trained tasters, the authors studied how storage at various temperatures affected unoaked California Chardonnay stored for three months in different wine packaging types: natural and synthetic corks, screw caps and two kinds of bag-in-box containers. Storage temperature had the biggest impact on all of the wines. Bag wine stored at 68 and 104 degrees Fahrenheit aged significantly faster than the bottled counterparts, becoming darker and developing vinegar notes. All the wines they tested aged better when stored at 50 degrees F.
-end-
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 164,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.

Follow us: Twitter | Facebook

American Chemical Society

Related Wine Articles from Brightsurf:

Shining a light on the issue of wine fraud
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine - a potential solution against the estimated billions of dollars' worth of wine fraud globally, but also offering a possible means of building regional branding.

APS tip sheet: Understanding the tears of wine
New research explores the fluid dynamics behind a phenomenon known as tears of wine

Wine glass size may influence how much you drink in restaurants
The size of glass used for serving wine can influence the amount of wine drunk, suggests new research from the University of Cambridge, funded by the National Institute of Health Research (NIHR).

A study identifies 17 key compounds in wine aromas
The research focused on a kind of wine made with alternative aging methods other than the classic barrel method

Uncovering the pathway to wine's acidity
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.

Searching for the characteristics of award-winning wine
New WSU research shows large wine challenges tend to favor wines with high ethanol and sugar levels.

Given more information about how wine is made, consumers less likely to pay for organic
Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines.

Modern beer yeast emerged from mix of European grape wine, Asian rice wine yeast
For thousands of years brewers made beer using specialized strains of the budding yeast Saccharomyces cerevisiae.

Keeping heavy metals out of beer and wine
A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty.

What's behind smelly wine
Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell.

Read More: Wine News and Wine Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.