A new study suggests that for certain wines, the choice between a glass bottle and an aluminum can may matter less than many drinkers assume. Chemical and Engineering News reports on research focused on carbonated red muscadine wine, comparing how the wine changed over time in the two packaging formats.
Researchers stored the wines in both cans and bottles at about 25 °C and sampled them every 15 days for up to six months. They also ran an accelerated test at about 36 °C, sampling every five days for up to a month, a method designed to speed up reactions that would normally unfold during shelf life.
The headline result was consistency. In both formats and under both conditions, the team observed a 54 percent reduction in anthocyanins, the compounds responsible for the wine’s deep red color. Even so, the researchers said the resulting color difference would be imperceptible to the human eye.
They also tracked sulfites and volatile organic compounds and found no significant differences linked to the packaging type or temperature. While the study did not include taste testing, lead investigator Katherine Thompson-Witrick of the University of Florida said the chemical measures provide a good picture of how the wine would present.
Concerns that wine might interact with the can liner or aluminum itself also did not show up in the analyses. The takeaway is not that cans are “better,” but that they can be a practical option for wines intended for quick consumption rather than aging. For places where glass is a hazard, like pools, boats, beaches, or arenas, the research supports cans as a viable alternative. The team plans to test other wines, longer storage, and additional packaging formats such as plastic bottles.