Why Does Canned Wine Smell So Bad? Scientists Identify the Culprit

Cornell researchers are addressing the common issue of a rotten egg smell in canned wines by modifying their formulation and developing more durable liners to enhance both the product’s aroma and packaging longevity.

Researchers at Cornell University are striving to eliminate the unpleasant rotten egg smell that occasionally accompanies canned wine. They aim to achieve this by making minor adjustments to the wine’s formulation and packaging, which is also susceptible to corrosion.

In recent research, the team – led by Gavin Sacks and Julie Goddard, both professors of food science – found that the choice of the ultrathin plastic coating inside aluminum cans can go a long way towards improving the aroma of the beverage and the lifespan of its container.

The collaboration began several years ago, when Sacks was approached by winemakers who had encountered occasional quality issues with canned wines: corrosion, leakage, and – mingled among the fruity and floral notes – a certain rotten egg smell.