In the most comprehensive study to date on how storage temperature affects wines with different packaging systems, UC Davis researchers found that bag-in-box wine is more vulnerable to warmer storage temperatures than bottled wine. Their findings are reported online in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
“Earlier research has compared bottled wine with bagged wine or bottled wines capped with different closures, but this is the first comparison of all of the different packaging configurations under different storage temperatures,” said lead researcher Helene Hopfer, a postdoctoral scholar in the UC Davis Department of Viticulture and Enology.
The researchers found that warmer storage temperatures produced the most significant changes in the wine, and those changes were more pronounced in the bag-in-box wine than any of the bottled wine. Bagged wine stored at 68 and 104 degrees Fahrenheit aged significantly faster than did the bottled wine, becoming darker and developing sherry-like, dried fruit-like and vinegar-like attributes. Many of the observations made by members of the sensory panel who tasted the wine were confirmed by chemical analysis.
The researchers found that all of the wines analyzed aged better when they were stored at 50 degrees Fahrenheit.
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