KICK THE CAN:

But, Canned Wines are Convenient…

Wines, and especially the wines we promote, are complex. The complexity arises in its bouquet and on the palate, but also behind the scenes. Wine is more than a drink, and it is important to have a thorough understanding of what is really in the wine, how our body is equipped to metabolize it, and what components of wine are responsible for the effects that occur within our cells and body. There are a lot of misconceptions out there. The only non-fiction is that fake news is a thing, and it has also plagued the wine industry and influenced our knowledge and impressions to lead us astray.

Here, we take a more scientific approach to dispelling those “latest and greatest myths” to get to the bottom of the long-standing falsifications or misunderstandings that have been in popular circulation for all too long.

First came boxed wine. Most people poo-poo’d the idea thinking it was for bulk-produced, budget wines (note: we agree). But, some got behind it because it was deemed convenient and it did a satisfactory job at preserving wine – the bag containing the wine and plastic pour tab prevented oxidation. However, a handful of more thoughtful people questioned the safety of the plastic bladder inside the box, along with the plastic exit point. Was there any possibility plasticizers wouldn’t seep into the wine?

Fast-forward, and now we are seeing wine in cans. For one reason or another, canned wines have caught on a bit more readily. Although, just as was the case for boxed wine, we would like to call out that serious winemakers are not offering their wine in cans. It will be a cold day in Hell before a 1st Growth in Bordeaux offers their wine in an aluminum drinking vessel.

Canned wines seem to have become more mainstream with the American public because they provide the ease of single-serving wines, and portability to picnics or other outdoor venues permitting public alcohol consumption, in a light-weight format. Light-weight also translates to reduced shipping costs, so some of these wines sell for a much lower price per ounce, while others cost top dollar and use marketing gimmicks to rationalize the price (FYI, all dry red wines are low carb, so PLEASE don’t be fooled by their marketing!). Convenience comes at a price, and with canned wine the price is their potential for harm. Yes, we are revisiting a long-standing discussion of BPA linings in cans.

Bisphenol A (BPA) remains the enemy, but it’s even more problematic in the presence of alcohol

BPA, also known as bisphenol A, was first applied as an industrial chemical in the 1960s, and is used to make certain plastics and resins. Today, many canned foods and beverages (yes, Coca Cola) come in cans lined with BPA. BPA is a xenoestrogen; that is, it can mimic estrogen and act as an endocrine disruptor by binding to estrogen receptors in the body (1). In disrupting normal endocrine function, it has the potential to decrease fertility and increase risk of certain cancers, amongst other hazards to our health (2).

Studies have also been conducted looking at BPA solubility in ethanol, the alcoholic component of wine. Several interesting, or rather, concerning points are revealed:

• According to PubChem and the Hazardous Substances Data Bank, BPA is highly soluble in alcohol (3). What does that mean in lay terms? BPA will leach into canned wines. Wines, that contain a higher %ABV than beer, will solubilize BPA more quickly.
• Another cause for concern is that this process is further accelerated in the presence of heat. In this case, we have to consider how canned wines move from their production plant – we refrain to call it a wine estate – to the consumer. They may sit in warehouses or on trucks that are not properly temperature-regulated which only adds to the amount of BPA which could end up in the liquid being consumed.

Image 1. A visual simplification of how BPA is leached into solution in cans, its consumption and ultimate disruption of normal gene expression. Ultimately, BPA forms a strong bond to membrane-bound and cytoplasmic estrogen receptors. This has the potential to result in endocrine disruption and modify cell function.

​Other Substitute Linings in Cans are also of Concern

The remarkable thing is that when BPA was created as an epoxy liner, its goal in the food and drink packaging industry was to prevent erosion of the aluminum/metal vessel. Consideration of what might be happening to the contained food or beverage was an afterthought.

At this moment you may be positing if the overall industry has removed BPA liners. You may notice when you’re at the grocery store, some labels on canned goods proudly display “BPA-free liner.” This is a great start, but we have yet to find a canned wine with this disclaimer.

Moreso, if BPA is not being used, something else is. Unfortunately, that “something else” is likely a different plasticizer or chemical compound. Presently, the industry is experimenting with acrylic finishes and polyester coatings. Acrylates found in acrylic finishes are the same compounds found in artificial nail products that evidently, pose hazards for our skin, eyes and throat. Mmmm, that sounds yummy.

​Marketing, Media and Graphic Designers Make Canned Wines Tempting

Unfortunately, the mainstream outlets have not considered this, still swooning over the art and aesthetics on the can and the celebrity promoting them, instead of the quality of what’s inside. We hope to pull back the curtain on this hazard and arm you with information to make educated choices about what wines you consume, and one thing is for sure – you won’t find canned wines at Healthiest Pour.

​Key Takeaways: Avoid Canned Wines

In summary, keep the following in mind about canned wine:

• Yes, canned wines look cool and their single-serving format is viewed as convenient and transportable.
• Canned wines are NOT rivaling traditional format bottled wines in terms of price or quality. They’re not necessarily cheaper and, oftentimes, contain poorer quality wine.
• Many canned wines tout themselves as low-carb. This remains one of our greatest frustrations. Please do not fall victim to this marketing ploy. Dry reds and whites, whether they come in a can or bottle are low in sugar and low in overall carbs per serving. We repeat, do not fall victim to this please!
• And finally, as we’ve hopefully clearly illustrated by now, there are health hazards associated with canned wine. BPA, and for that matter, other synthetic liners, have known hazards to our health. While it might not seem a big deal to drink one can of wine lined with BPA, think about the total sources of BPA. Are you really drinking just one can? Are you eating other foods from cans? How many times a week do you do this? How many times a month, a year? Unfortunately, BPA is somewhat ubiquitous in our environments and we have to take self-responsibility and action to protect ourselves from it. Start by making sure you’re not introducing it in new forms and squash this hazard. We’ve got enough other craziness to deal with!

1. Rochester JR. Bisphenol A and human health: a review of the literature. Reprod Toxicol. 2013 Dec;42:132-55. doi: 10.1016/j.reprotox.2013.08.008. Epub 2013 Aug 30. PMID: 23994667.
2. Filardi T, Panimolle F, Lenzi A, Morano S. Bisphenol A and Phthalates in Diet: An Emerging Link with Pregnancy Complications. Nutrients. 2020 Feb 19;12(2):525. doi: 10.3390/nu12020525. PMID: 32092855; PMCID: PMC7071371.
3. National Center for Biotechnology Information (2021). PubChem Compound Summary for CID 6623, Bisphenol A. Retrieved January 31, 2021 from https://pubchem.ncbi.nlm.nih.gov/compound/Bisphenol-A.