Effects of packaging and storage conditions on red wine

Red wine improves when stored at higher temperatures, as the rate of aging improves and its shelf life is extended. This was the finding of a recent research on the role of storage and packaging in the quality of red wines.

  • A team of researchers wanted to find out if packaging plays a role in preserving red wine quality.
  • To test this, the team stored two packages of wine at two different temperatures – one at 4 C and the other at 20 C – and stored these for 12 months.
  • The resulting chemical and sensorial evolution of the wine was studied by storing it in two kinds of packaging materials: glass bottles and multilayer Tetrabriks.
  • They found that the quality of red wine can be preserved and its shelf life extended through a set of storage conditions.
  • The chemical compounds’ kinetic qualities with the passing of time served as a measure of wine oxidation rate. This, in turn, can be a factor in improving the taste of the wine and enhancing consumer satisfaction.

The experiment proved that wine aged better when it is stored in higher temperatures.


Venturi F, Sanmartin C, Taglieri I, Xiaoguo Y, Andrich G, Zinnai A. A KINETIC APPROACH TO DESCRIBE THE TIME EVOLUTION OF RED WINE AS A FUNCTION OF PACKAGING AND STORAGE CONDITIONS. Acta Alimentaria. 10 February 2017;46(3):336–345. DOI: 10.1556/066.2017.0001

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