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?
What are latest trends in wine lovers’ attitudes? This is what I wanted to find out, last fall, when I attended SIMEI, a large, professional winemaking equipment exhibition taking place every two years in Milan, in Northern Italy.