I have access to a 8/12oz canning machine through a friend. Has anyone canned wine from a bottle? Any idea how it affects the wine? I always have leftover wine from my tasting groups and wondered if I canned it, could I open a can in 6 or 12 months to use for another tasting? would the wine hold up?
Curious for any thoughts or experience shares.
Hi Michael, I don't know the details of your setup, but I have a difficult time imagining that this could be pulled off without exposing the wine to quite a bit of oxygen which would certainly change the wine over the time period you described. Also, packaging wine in aluminum (this is what you're referring to, right?) is quite technical and adds a whole other set of complications in addition to oxidation since aluminum is reactive with the acid in wine. It's a nice idea, but a bit more complicated than it seems on the surface.
Yeah, like Jennifer said, once your wine is exposed to air for more than a moment, the clock is ticking, especially with the shaking around that would occur during pouring.
The only way to successfully transfer wine from a bottle into another container that I know is by siphoning a bottle immediately after opening.
This reminded me of Emidio Pepe's unusual method of "bottling".
I heard about it but never seen the video. and now I see why I poured an 83 that I bought for my GF birth year right down the drain. I know the old wines can be profound, but my dollars will never go to another bottle. Why do they do this? leave it in the original bottle! i'll stick to the trebbiano!
Thank you for the thoughtful response.
Yes, this would be in 8 or 12 oz beer cans. How does the acid/aluminum reaction work? I assume it would be okay as soda is incredibly acidic and other canned wine products seem okay, or do you think it would be worse if they are held in cans for a longer period of time?
I understand the concern about oxygen exposure but I wonder if it would be mitigated by being sealed in a limited oxygen environment of the can? Also, i'm not looking to age the wine in the cans, merely keep it fresh for a few months until I use again in another tasting.
Oxygen is definitely a factor as well as flavor from the can. I found a good method is buying glass splits and crown caps. If you have a coravin you can sparge the bottle with argon, fill and cap. You could also use a wine preserver gas I imagine although I’ve never used that for this. This works well for reds and ok for whites. Delicate, lean whites don’t work so as well I found. It’s a good method for saving some wine for blind tasting later.
Instead of seeing oxygen as your enemy, you can make it your friend by asking acetobacter to help with the fermentation... of vinegar... C2H5OH + O2 --> CH3COOH + H2O