The truth - why canned wine is not good
Fancy a quick easy glass of wine?
Of course, but there is a risk it will smell bad, and we know why.
Cornell university have tracked down what can make wine in cans smell of rotten egg. Despite modern canning techniques it appears you cannot guarantee that the sulphur dioxide commonly used as an antimicrobial and antioxident - to stop your wine from going off in the first place, will get through the coating applied to the inside of the can. So they can have a shelf life of only 8 months or less before that wine is ruined!
A quote from the study
‘‘If you go to a store, you’re far more likely to see sparkling, white and rosé wine in cans, but unfortunately those are the products that are more likely to have issues’’
‘‘One solution would be to use thicker liners, but they are more expensive to produce, and they are less environmentally friendly, as the thicker plastic is burned off during the aluminium recycling process.’’