Eigenschappen van rode wijn in bag-in-box en glazen flessen

Researchers at Universidade do Porto in Portugal studied the volatile composition and sensory properties of red wines after packaging under different configurations: bag-in-box (BIB) and glass bottles sealed with natural cork stoppers. The experiments were carried out over a period of 12 months and analysis was performed at initial time and after 3, 6 and 12 months of storage.
Results showed that, after one year of storage, BIB wines were characterized by higher levels of several carbonyl compounds when compared to bottled wines. Moreover, bottled wines retained much more free and total SO₂ than wines in BIB. An article about the research is published in Food Packaging and Shelf Life.
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