Mark Bartz and Renee Threlfall*
*University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR, 72704 
(rthrelf@uark.edu)

The sustainability of grape (Vitis species) wine production is affected by cost and supply-chain issues with glass packaging. Although ideal as a moisture and oxygen barrier, glass wine packaging contributes one-third of the total carbon footprint for wine production. Other packaging materials, like aluminum and plastics, are used as alternatives to glass, but consumers may view them as lower quality. The effect of wine packaging on color and total phenolics of Vignoles (Vitis hybrid) white wine was evaluated at 0-, 6-, and 12-months storage at 15°C. Grapes were harvested in 2022, produced into wine, and bottled in January 2023. Eight wine packaging treatments were evaluated: three of glass (250, 375, and 750 mL) and five 250-mL alternatives made of aluminum, polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), and polypropylene (PP). The packaging × storage interaction was significant for L*, hue, chroma, brown color, and total phenolics. For wine at 0-month compared to 12-months storage, all packaging treatments except glass (375 and 750 mL) had decreased L* and hue and increased chroma and brown color. All packaging treatments had decreased total phenolics. From 0- to 6-months storage, wine in LDPE, HDPE, and PP had >100% more brown color, while wine in aluminum and PET had 28 and 45%, respectively. From 0 to 12-months storage, wine in LDPE, HDPE, and PP had >200% more brown color; wine in aluminum and PET had 176 and 149% more brown color, respectively; and wine in glass 250, glass 375, and glass 750 mL had 68, 0, and 1% more brown color, respectively. Wine in traditional glass bottles (375 mL and 750 mL), 250 mL glass, aluminum, and PET had the most potential for further investigation of the effect of packaging on wine quality.

Funding Support: Southern Region Small Fruit Consortium