Canned wines

In response to the need for wine packaging materials that are more sustainable than glass bottles, aluminium is a key alternative. This is why, in recent years, canned wines have been increasingly popular on the global market.

This change of material is not trivial and can have an impact on the quality of the wine, if the winemaking process and wine production processes are not adapted to the aluminium can.

Certain key factors need to be taken into account to avoid the development of reduction off-flavours, notably with the release of H₂S, mainly due to the interaction of SO₂ with aluminium. The presence of oxygen and copper in wines can also affect their quality and shelf life.

All these factors mean that specific precautions need to be taken throughout the wine production process before the wine is canned.  Some of our biological solutions are able to reduce the use of SO₂ and the release of H₂S, or consume copper or oxygen, during vinification and wine storage and preparation. They can help you limit the risks and make your wines less susceptible to the potential spoilage that can occur in aluminium cans.

Find all related products and resources in this section.