Bag-in-Box Wine

Research shows that wines packaged in bag-in-box taste better than those packaged in glass bottles, mainly because wines packaged in bag-in-box contain the least amount of “taste-destroying chemicals”.
According to Canadian scientists, multi-layer aseptic carton packaging can reduce the amount of Alkyl methoxypyrazine (MPs), which adversely affects the taste of wine and lowers the product quality.
This is the first study to compare the quality of wines in different packages, and the results were published in the Journal of Agricultural and Food Chemistry. Study leader Gary Pickering and colleagues noted that traces of Alkyl methoxypyrazine can adversely affect wine, masking the fruit and floral flavors in the wine and giving it an unpleasant, greenish taste. Even now, the wine industry is still trying to find ways to reduce the amount of Alkyl methoxypyrazine, and scientists are studying the effects of different packaging and sealing methods (such as corking) on wine.
The researchers added Alkyl methoxypyrazine to red and white wines separately and monitored the changes in the amount of the substance in different packaged wines within a period of 18 months. It was found that the boxed wines contained only 45% of the Alkyl methoxypyrazine content of the other packaged wines. The best performance was observed for wines bottled in glass with synthetic stoppers and screw caps, and the highest levels of Alkyl methoxypyrazine were found in wines bottled with cork stoppers.