Decreasing Molecular SO2 Eliminated Sulfurous Off-Aroma in Wine Stored in Aluminum Beverage Cans
| dc.contributor.author | Hu, Shiyi | |
| dc.contributor.chair | Sacks, Gavin | en_US |
| dc.date.accessioned | 2025-07-14T21:04:14Z | |
| dc.date.available | 2025-07-14T21:04:14Z | |
| dc.date.issued | 2025-05 | |
| dc.description.abstract | Canned wine’s appeal stems from portability and sustainability, but aluminum can–wine interactions can catalyze hydrogen sulfide formation, causing off-aromas. This study examines the effect of molecular SO2 concentration on chemical stability and sensory quality in canned Riesling stored for three months at 20 ± 2◦C. Treatments at 0.5, 1.0, and 1.5 mg/L molecular SO2, plus a bottled control (1.0 mg/L), were evaluated for free, total, and molecular SO2, H2S release via gas detection tubes, and sensory profiles via trained Quantitative Descriptive Analysis. Results indicate that low-SO2 cans (0.5 mg/L) prevent H2S faults while maintaining antioxidant protection, whereas higher SO2 levels promote reductive sulfur off-aromas. Liner composition and oxygen management further influence fault development. These findings define an optimal SO2 window (0.5 mg/L) and packaging practices for shelf-stable canned wine. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/117292 | |
| dc.language.iso | en_US | |
| dc.rights | Attribution 4.0 International | * |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | * |
| dc.title | Decreasing Molecular SO2 Eliminated Sulfurous Off-Aroma in Wine Stored in Aluminum Beverage Cans | en_US |
| dc.type | dissertation or thesis | en_US |
| thesis.degree.level | Master of Food Science |
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