The American Chemical Society’s recent study examining red muscadine wine suggests that aluminium cans can perform just as well as glass bottles in maintaining key aspects of wine chemistry and appearance over typical storage periods.

As reported in Chemical and Engineering news, Researchers at the University of Florida compared how this particular wine evolved when sealed in standard glass bottles versus in aluminium cans. Both packaging formats were stored under typical room temperatures for six months and at elevated temperatures to simulate harsher storage conditions. Across both environments, scientists monitored changes in colour-impacting molecules, sulphite levels and volatile compounds.

In both cans and bottles, the concentration of anthocyanins — the pigments responsible for red wine’s colour — declined at similar rates, yet the visible change was so subtle that most consumers wouldn’t notice a difference. Levels of other key chemical markers also shifted consistently regardless of packaging material.

Concerns that wine might interact with the aluminium container or its lining — potentially affecting flavour or safety — were not borne out in this study. Researchers observed no measurable reaction between the wine and the can liner over the timeframes tested.

While this work focused on a specific wine style and did not include sensory tasting panels, the chemical results indicate no meaningful disadvantage to canning for products intended for immediate or near-term consumption.

The full study can be found in ACS Food Science & Technology Volume 5 Issue,12.