WINE is less likely to be ruined by molecules that add an unwanted 鈥済reeny vegetable鈥� taste if sold in cartons sealed with a thin layer of aluminium.
The 鈥渓adybug鈥� taint is caused by alkyl-methoxypyrazines, which accumulate in wine both from grapes themselves and from remains of 鈥渓adybug鈥� beetles in crushed grapes.
Researchers added identical amounts of methoxypyrazines to red and white wines and then stored them for 18 months in aseptic 鈥渂ox鈥� cartons or in bottles sealed with synthetic corks, screw tops or natural corks. The cartons easily outperformed the bottles, reducing the levels of methoxypyrazines by up to 45 per cent, probably because the aluminium seal absorbs the chemicals (Journal of Agricultural and Food Chemistry, ).
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But there is a downside: the oxygen admitted by the cartons could destroy important flavour and odour compounds through oxidation, admits team leader of Brock University in Ontario, Canada. 鈥淚 would not recommend aseptic cartons for quality wines intended to age.鈥�