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

Date:
December 5, 2012
Source:
American Chemical Society
Summary:
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. New research emphasizes the importance of storing these popular, economical vintages at cool temperatures.

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.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann. The Combined Effects of Storage Temperature and Packaging Type on the Sensory and Chemical Properties of Chardonnay. Journal of Agricultural and Food Chemistry, 2012; 60 (43): 10743 DOI: 10.1021/jf302910f

Cite This Page:

American Chemical Society. "Advice for bag-in-box wine drinkers: Keep it cool." ScienceDaily. ScienceDaily, 5 December 2012. <www.sciencedaily.com/releases/2012/12/121205121151.htm>.
American Chemical Society. (2012, December 5). Advice for bag-in-box wine drinkers: Keep it cool. ScienceDaily. Retrieved April 15, 2014 from www.sciencedaily.com/releases/2012/12/121205121151.htm
American Chemical Society. "Advice for bag-in-box wine drinkers: Keep it cool." ScienceDaily. www.sciencedaily.com/releases/2012/12/121205121151.htm (accessed April 15, 2014).

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