Tess
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Most wine drinkers are traditionalist and romantics, just look at how corks outnumber screw caps. 12oz cans may not be that bad of an idea. That would be the equivalent of a 375ml bottle, the problem of left over wine oxidizing would be solved. No light passes through a can so no need to keep it in the dark. Probably easier to store just doesn't look as good. No broken bottles.
Would not work for home winemakers of course unless you have that ability to can and seal it.
Thig, just for a respectful debate screw caps are rapidly increasing in the market. I believe everything in New Zealand and Australia are screw cap now. Wineries in the USA are also changing over on many of their wines. The industry for them has come so far since the days of Boones Farm that they are a viable closure.
As far as light goes in cans I agree it won't be passing through. The issue though would be the head space left after drinking a partial can. Another question I wonder about is the temperature. Does it fluctuate faster in a can than a bottle?
There's a local winery that puts theirs in Mason jars. One jar'll do ya.
Would not work for home winemakers of course unless you have that ability to can and seal it.
When I was in Japan last spring it was common to see wine in single serving glassesView attachment 11804.
RR
There's a local winery that puts theirs in Mason jars. One jar'll do ya.
People have been putting food goods in metal cans a long time believe it or not. I remember my grandmother using a hand crank can sealer then putting the cans in a pressure canner to process them. Here are a couple videos
this is a manual one like my grandmother used:
Video Link: http://www.youtube.com/watch?v=UKVPI7NTnMU
Here is an electric one:
Video Link: http://www.youtube.com/watch?v=qwiX1nY0W6Y
RR
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