(UCDavis) - When it comes to wine, if you bag it and box it, you better keep it cool, advise researchers at the University of California, Davis. In the most comprehensive study to date on how storage temperature affects wines with different packaging systems, UC Davis researchers found that bag-in-box wine is more vulnerable to warmer storage temperatures than bottled wine. Their findings are reported online in the American Chemical Society’s Journal of Agricultural and Food Chemistry. “Earlier research has compared bottled wine with bagged wine or bottled wines capped with different closures, but this is the first comparison of all of the different packaging configurations under different storage temperatures,” said lead researcher Helene Hopfer, a postdoctoral scholar in the UC Davis Department of Viticulture and Enology.