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The Chemistry of Canned Wines

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cris.virtual.authorAllison, Rachel
cris.virtual.authorSacks, Gavin
cris.virtual.authorMaslov-Bandic, Luna
cris.virtual.authorMontgomery,Austin
cris.virtual.authorGoddard, Julie
cris.virtual.collectionAppellation Cornell
cris.virtualsource.collection31cf74a4-9da3-480e-8c5d-b76f074cd40c
dc.contributor.authorAllison, Rachel
dc.contributor.authorSacks, Gavin
dc.contributor.authorMaslov-Bandic, Luna
dc.contributor.authorMontgomery,Austin
dc.contributor.authorGoddard, Julie
dc.contributor.editorMartinson, Timothy E.
dc.contributor.editorGerling, Chris
dc.date.accessioned2021-05-07T15:21:32Z
dc.date.available2021-05-07T15:21:32Z
dc.date.issued2020-03
dc.description.abstractWines packaged in aluminum beverage cans are increasingly popular, but producers report issues with canned wines occasionally developing hydrogen sulfide "off aromas". Cornell chemist Gavin Sacks reviews possible causes and outlines future research questions.
dc.identifier.urihttps://hdl.handle.net/1813/103639
dc.language.isoen_US
dc.publisherCornell University
dc.relation.ispartofseriesAppellation Cornell
dc.subjectEnology
dc.subjectWinemaking
dc.titleThe Chemistry of Canned Wines
dc.typearticle
dcterms.licensehttps://hdl.handle.net/1813/103637
dspace.entity.typePublication

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