Aluminium Cans Match Glass in Preserving Wine Quality, Study Finds No Significant Difference After Six Months

For centuries, glass bottles have been the standard for wine packaging, valued for their ability to preserve flavor and aroma through a nonreactive surface and airtight seal. However, the wine industry is now reconsidering this tradition as consumer habits shift and sustainability becomes a greater priority. Aluminium cans, once considered a novelty in the wine world, are gaining ground as a practical alternative. Recent scientific research is helping to strengthen the case for cans, suggesting they may be just as effective as glass in maintaining wine quality.

A study published in ACS Food Science & Technology focused on red muscadine wine, a variety native to the southeastern United States. Muscadine wines are known for their deep color and unique chemical makeup, particularly their high levels of anthocyanins, which are pigments prone to browning over time. The researchers wanted to see if aluminium cans could preserve these qualities as well as glass bottles do.

To test this, they stored carbonated red muscadine wine in both glass bottles and aluminium cans under two different conditions: six months at room temperature and one month at 97°F (36°C), simulating heat exposure during transport or storage. After these periods, they measured pH, alcohol content, aroma, and color changes in the wine.

The results showed no significant differences between the wines stored in glass and those in cans. Both types of packaging lost red pigment at similar rates over six months. While there were slight changes in color over time, the researchers concluded that these would not be noticeable to most consumers. Importantly, using FTIR (Fourier transform infrared) spectroscopy, they found no evidence of corrosion or chemical degradation in the inner lining of the aluminium cans that could affect the wine’s taste or safety.

Sustainability is another factor driving interest in aluminium cans. Cans have higher recycling rates than glass and can be recycled indefinitely without losing quality. Their lighter weight also means lower transportation emissions and easier portability—an advantage for outdoor events or venues where glass is not allowed.

The study’s findings suggest that aluminium cans can be a viable option for packaging certain types of wine without compromising quality. However, the researchers note that more long-term studies are needed to fully understand how canned wine holds up over extended periods and under real-world conditions.

As consumer preferences evolve and environmental concerns grow, the wine industry is likely to see more experimentation with alternative packaging. For now, scientific evidence indicates that aluminium cans are not just a convenient or sustainable choice—they can also stand up to glass when it comes to preserving the essential qualities of wine.