This piece by our resident wine science specialist was short-listed for the Born Digital Wine Awards in the Best Investigative/Journalistic Wine Story. Erika ended up winning in this category, but for a different technical piece, published on her own site.
How do winemakers need to think about canned wine differently? Does the canning process need to be altered to avoid damaging the wine, or is it just the same as canning a pale ale, or diet cola? What is the science behind canned wine?