Research led by Gavin Sacks, Ph.D., and Julie Goddard, Ph.D., from the College of Agriculture and Life Sciences, alongside a team from Cornell University, has made significant strides in addressing the challenges of packaging wine in aluminum cans. Their studies, published in the American Journal of Enology and Viticulture, focus on the interaction between sulfur dioxide (SO2) and aluminum can liners, identifying the formation of hydrogen sulfide, which causes off aromas, as a key issue. By experimenting with the concentration of molecular SO2 and the type of ultrathin plastic coatings inside the cans, they found that maintaining SO2 levels at 0.4 ppm and using epoxy liners can significantly mitigate these undesirable effects. This research, awarded the 2024 Best Enology Paper by AJEV, aims to enhance the aroma and longevity of canned wines, making them a more attractive packaging option for consumers seeking convenience without sacrificing quality.