While it is the fastest growing sector of the wine-packaging market, canned wine faces a few hurdles. It's not considered as ...
ITHACA, N.Y. – Cornell University researchers are working to eliminate the rotten egg aroma that sometimes accompanies canned wine by ever-so-slightly altering the product’s formulation and ...
Cornell University researchers are working to eliminate the rotten egg aroma that sometimes accompanies canned wine by ever-so-slightly altering the product’s formulation and packaging, which is also ...
A team led by Gavin Sacks, Ph.D. and Julie Goddard, Ph.D., both professors of food science in the College of Agriculture and Life Sciences, is working with wineries, manufacturers and New York ...
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