December 19, 2012
Boxed Wine Spoils Quicker
In a new study, researchers from the University of California, Davis, stored unoaked California Chardonnay in five types of packaging and three different temperatures. Temperature proved to be the most important factor when it came to spoilage, the team reported in the Journal of Agricultural and Food Chemistry.
In a new study, researchers from the University of California, Davis, stored unoaked California Chardonnay in five types of packaging and three different temperatures. Temperature proved to be the most important factor when it came to spoilage, the team reported in the Journal of Agricultural and Food Chemistry.