Changes in the Volatile Components of Commercially Available Canned Wine during Storage

Abstract

The majority of wine containers are “Glass bottles”, and when they are replaced with “Cans”, the flavor of the wine may deteriorate. Although hydrogen sulfide generation has been reported in patents and studies on canned wine, there are no studies reporting the detection of hydrogen sulfide in commercial canned wine. Therefore, understanding of this process remains unclear. We report here results of a wine analysis study conducted on commercially available foreign canned wine (white) using large volume headspace gas chromatography-mass spectrometry (GC-MS). Two methods were used for analysis. Hydrogen sulfide was only detected in the refrigerated samples. Because refrigerated samples change little over time, hydrogen sulfide was detected only in the early stages of storage and not as an off-flavor substance that occurs during long-term storage. The examined canned wines were stored at room temperature for over a year, but no off-flavors were detected, and the odor seemed to have diminished. It appears that it is important to check not only for substances that have increased as off-flavors, but also for substances that have decreased.