For centuries, glass bottles have been the gold standard in wine packaging, prized for their nonreactive nature and airtight seals that preserve flavour and aroma. Yet the wine industry is now reassessing this tradition as mobility, sustainability, and changing consumer habits reshape packaging priorities. Aluminium cans, once seen as a novelty, are emerging as a serious alternative, backed not just by convenience but by science.
Image for representation only
Explore- Most accurate data to drive business decisions with 50+ reports across the value chain
The preservation of wine's quality is one of the primary reasons it is typically sold in bottles. Glass is nonreactive, and the screw cap or cork creates an airtight seal that keeps oxygen from contaminating the liquid. In recent years, aluminium cans have emerged as a new competitor. However, there have been worries that the metal might change the wine’s distinct flavour through interactions with it.
But according to a recent study that was published in ACS Food Science & Technology, cans might be just as good at preserving the freshness of red muscadine wine as glass.
Aluminium’s growing appeal is closely tied to sustainability. Cans have higher recycling rates than glass and can be recycled indefinitely without losing quality, making them well-suited to a circular economy. Their lighter weight reduces transport emissions and improves portability, particularly for beaches, stadiums, picnics, and concerts where glass containers are often prohibited.
To address quality concerns, researchers examined red muscadine wine, a speciality wine from the southeastern United States known for its deep colour and unique chemistry, including 3,5-diglucoside anthocyanins that are prone to browning. The study also aimed to help local wineries reach consumers seeking wine in glass-free venues.
Don't miss out- Buyers are looking for your products on our B2B platform
Carbonated red muscadine wine was stored in both glass bottles and aluminium cans under two conditions: six months at room temperature, and one month at 97°F (36°C) to simulate heat exposure during transport or storage. Across both conditions, researchers found no significant differences in pH, alcohol content, or aroma.
While slight colour changes occurred over time, they concluded these would not be detectable by the average consumer. Importantly, both cans and bottles lost red pigment (anthocyanins) at the same rate over six months.
Using FTIR (Fourier transform infrared) spectroscopy, the team examined the inner lining of aluminium cans and found no signs of corrosion or chemical degradation that could leach into the wine. As the researchers stated, “The results indicate that these properties change similarly in both bottles and cans over time, supporting the use of cans as a viable alternative packaging”
Still, researchers caution that longer-term, real-world shelf-life studies are needed. For now, science suggests that when it comes to certain wines, aluminium is no longer second best; it’s simply different, and increasingly relevant.
Must read: Key industry individuals share their thoughts on the trending topics
Responses
