We talk to Dr Rachel Allison about her research at Cornell University into canned wines.  We ask how reductive compounds can be avoided and what the issues are with wines in cans.  Are there any wines that are not suitable for canning?  Is it a more sustainable packaging?  What steps can winemakers take to avoid VSCs?  And more....

Here are a link to a couple of her papers and presentations.

Canned wine

3 min talk at Cornell: https://vod.video.cornell.edu/media/2021+Three+Minute+Thesis+Competition-+Rachel+Allison/1_rblzalv7

Glutathione and brine-releasable H2S

paper: https://pubs.acs.org/doi/10.1021/acs.jafc.1c04885

5 min video talk from ASEV conference:https://www.youtube.com/watch?v=kPilnZBQ7To