Marian Leitner emphasizes the need for understanding that different packaging styles, like cans and bottles, require different treatments to create quality wine, which is often overlooked.
Leitner worries that many canned wine producers remain unaware of the required adjustments for can packaging, contributing to the prejudice that canned wine is inferior to bottled wine.
A study by Cornell University shows that altering can composition can effectively reduce high hydrogen sulfide levels in canned wine, addressing common odor issues and improving quality.
The podcast episode discusses the canned wine industry's challenges and explores whether innovative packaging can help reduce its carbon footprint while maintaining wine quality.
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