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Do you know exactly how much shelf-life is sacrificed when one increases the storage temperature or the level of dissolved oxygen in wines packed in Bag-in-Box? |
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What is the relative contribution of the film and the tap? How can one improve the quality of box wines due to a better understanding of the addition of oxygen over the entire technology chain? |
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A new study by the INRA of Montpellier (France) in 2004 should help us answer these questions. |
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