The AWRI has been successful in securing an innovation grant to support a study of the shelf life of wines packaged in cans.
The study aims to understand the drivers behind aroma development in canned wines and identify ways to reduce the risk of short shelf life.
This project will be delivered through an international industry consortium of eight major wine producers and packaging suppliers.
The grant from the Enterprise Solution Centre Programme, administered by Food Innovation Australia Ltd, will provide matched funding to the study over a period of approximately 18 months.
