Flavour chemistry and canned wines
Part of the ‘From Grapes to Wines: Cool Climate’ webinar series, join Perennia’s Winemaking and Innovation Specialist Neslihan Ivit and Rachel Allison, Ph.D. (c) from Cornell University for the upcoming session ‘Flavour chemistry and canned wines.’
Wines packaged in aluminum cans (“canned wine”) are one of the fastest-growing segments of the wine industry. However, canned wines are at greater risk for developing ‘reduced’ aromas due to the formation of H2S (“rotten egg”). In addition to proposing convenient and inexpensive methods for H2S analysis suitable for winery use, current work in the Sacks lab looks at the development and validation of accelerated aging tests to predict corrosion and H2S formation during long-term storage, using commercial wines and model systems. Subsequent investigations will further consider the impact of wine composition on the rate and degree of corrosion and H2S formation.
Rachel B. Allison is a Ph.D. candidate at Cornell University, working with Dr. Gavin Sacks in wine flavour chemistry. Her research focuses on the evolution of reductive off-aromas related to copper fining and canned wines. She completed her undergraduate degree in Engineering Chemistry at Queen’s University and is a recipient of NSERC Canada Graduate and Postgraduate Scholarships and the 2020 ASEV President’s Award for Scholarship in Enology.