On the Session 1/18, Dan Gordon had a brief conversation about dissolved O2 (DO2) in cans vs in bottles. To recap: he is pro bottles for the amount of DO2 that enters in filling is much lower than filling cans. Charlie Bamforth mentioned, what I have heard from many craft canners, that the can is a much better receptacle for keeping DO2 out after packaging. Dan Gordon stated some numbers to back him up, but this got me wondering:
Does anyone know of any studies that measure the DO2 immediately after bottling and canning?
Does anyone know of any studies that measure the O2 exposure over time in bottles vs cans stored under identical conditions?