"Culprit Behind Canned Wine's Rotten Egg Smell Uncovered by Research Team"

A research team led by Gavin Sacks, Ph.D. and Julie Goddard, Ph.D., has identified the culprit behind the occasional rotten egg smell in canned wine as the interaction between molecular sulfur dioxide (SO2) and the aluminum, resulting in the production of hydrogen sulfide (H2S). The team found that maintaining 0.4 ppm of SO2 in wine and using epoxy liners could ensure low formation of hydrogen sulfide during long-term can storage. They are now working on designing more robust liners using food-grade materials to prevent corrosion and tackling the issue of sour beer.