Storage temperature had the biggest impact on all of the wines

Advice for bag-in-box wine drinkers: Keep it cool

By American Chemical Society Helene Hopfer, Ph.D.—— Bio and Archives--December 5, 2012

Science-Technology | Comments | Back To Full Article

Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS' Journal of Agricultural and Food Chemistry, it emphasizes the importance of storing these popular, economical vintages at cool temperatures.

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