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• Can Liner Terminology: Why "BPA-NI" Doesn't Guarantee a Safe LinerART-001 · Public

  A canned beverage producer used cans from the same supplier for months without issue. Then, without warning, several 2024 production runs developed a "rotten eg…

• Molecular SO2 Is the Best Predictor of Rotten-Egg Off-Flavor in Canned WineART-002 · Public

  Cornell researchers packaged ten commercial wines (six white, two rosé, two red) in both glass and aluminum cans with one of three liners — BPA epoxy, BPAnonint…

• Same Liner, Different Can Maker: Why H2S Varies Even Between "Identical" CansART-003 · Public

  If two can suppliers both use the same liner chemistry, should their cans perform the same way with wine? A Cornell followup study says no — and the gap can be …

• How Aluminum Corrosion Actually Happens in a Wine CanART-004 · Public

  Aluminum cans are protective because the metal forms a thin oxide layer (Al2O3) on contact with air or water. In wine's acidic environment (pH typically 3–4), t…

• Canning Wine and Cider: A Practical Checklist from Cornell ExtensionART-005 · Public

  This is a fieldoriented summary of Cornell's cannedwine research program, presented at a 2024 cider/wine/spirits industry conference. It distills several years …