Does the thought of wine in a box turn you off? You may change your reaction as scientists have discovered that boxed wine can help reduce levels of substances that contribute odours to wine and lower its quality.
Scientist Gary Pickering and colleagues state that small amounts of chemicals called alkyl-methoxypyrzines (MPs) usually have a negative effect on wine quality as they mask the desirable fruity and floral flavours and give wine an unpleasant green taste.
Since the wine industry is still searching for a way to reduce MP levels, the scientists decided to look at the effects of wine packaging.
They added MPs to red and white wine and tracked the level for eighteen months in bottled and boxed wine. The researchers found that boxed wine had less MPs, approximately 45 percent less than bottled wine.
While these findings are positive, the research warned that there is evidence of greater oxidation in boxed wine which is undesirable during wine storage.