Cartons' Chemical Properties May Actually Improve Wine
If you've followed the rise of box wine over recent years, you've read the arguments that it's just as good as glass-bottle wine. And, indeed, there are a number of reputable, good-quality wines being packaged in cartons. But, now, an interesting story in The Economist says that, in some cases, the lined cardboard packaging may actually help produce better wine.
It all starts with ladybugs. They eat grapes. Sometimes they get mixed in with the fruit as it's processed and their bodies produce chemicals that give the wine an off flavor. But researchers in Canada have found that the carton appears to absorb these chemicals. The cartons may therefore be best, The Economist says, for wines from regions with large numbers of ladybugs and that will be consumed relatively soon after packaging—as too long in the carton can lead to oxidation. [via teenagefoodie]
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6 Comments:
Chocolate, coffee... I don't really want to have to think about ground up bugs in my wine, now, too!
Damnit.
DanielJ at 6:55PM on 06/16/09
@DanielJ: But they're ladybugs! The cutest kind of bug.
Adam Kuban at 6:57PM on 06/16/09
I thought ladybugs at aphids, not grapes.
PeteRepeat42 at 10:25AM on 06/17/09
Boxed Bug Wine! The grown-up version of camp's "bug juice"!
juliebugsmama at 10:48AM on 06/17/09
I haven't read the article yet, but right off the bat this doesn't make any sense. The wine is vacuum sealed in a mylar baggie inside the box. How could the carton absorb the the ladybug chemicals? The wine never comes in contact with the carton. The mylar is supposed to be inert... Ok, gonna have to read the article now, but this sounds spurious.
simon at 11:41AM on 06/17/09
I've never tried it, but I have read several places that certain kinds of plastic wrap can actually absorb the odor and flavor of cork taint in wine.
jboylan at 6:18PM on 06/17/09