Which statement describes bag-in-box disadvantages?

• A. Flexible pour size, good protection from O2, easy storage, low environmental impact
• B. It has no shelf life and no need for SO2
• C. It cannot be used for white wine
• D. It has limited shelf life and may require higher SO2

Answer: (D)

The key idea here is what makes bag-in-box packaging potentially problematic for wine, especially after opening and in terms of chemical stability. Once the box is opened, the wine has more exposure to air and the internal system can still allow gradual oxygen ingress, so the product’s shelf life is limited. To help maintain stability and prevent oxidation or spoilage, some wines packaged this way may need higher amounts of sulfur dioxide than other formats.

That’s why the statement describing limited shelf life and possible need for higher SO2 best captures the disadvantages. The other options describe features that are advantages or incorrect facts: bag-in-box can be used for white wine and does not have no shelf life, and it is not characterized by inherently flexible pour size or low environmental impact as the sole disadvantages.