<h3>Background and goals</h3> Wines in aluminum beverage cans (“canned wines”) are a rapidly growing packaging segment due to several factors, including convenience and sustainability advantages. However, canned wines have higher concentrations of hydrogen sulfide (H<sub>2</sub>S; “rotten egg”) than wines in glass packaging. It was hypothesized that wine composition and liner selection affect H<sub>2</sub>S formation in canned wines. <h3>Methods and key findings</h3> Commercial wines (n=10) were stored in either glass or aluminum beverage cans with one of three liners for up to 32 weeks. Wines stored in glass showed negligible H<sub>2</sub>S production after 32 weeks. Wines stored in acrylic lined cans produced up to 1307 μg/L H<sub>2</sub>S (median = 162 μg/L) within 8 weeks. Wines stored in BPA epoxy cans produced less H<sub>2</sub>S (maximum = 51.8 μg/L median = 11.8 μg/L after 32 weeks), with comparable performance observed for BPA non-intent (BPA-NI) epoxy liners. H<sub>2</sub>S formation was well-correlated with visible damage to the interior liners, but poorly correlated with dissolved aluminum. H<sub>2</sub>S from accelerated aging of wines with lined aluminum coupons (50 ºC, up to 14 d, anoxic conditions) correlated with H<sub>2</sub>S produced during long-term aging, but not with H<sub>2</sub>S produced by unlined aluminum coupons. Molecular SO2 was best correlated with increased H<sub>2</sub>S production in epoxy lined cans during long-term aging of commercial wines, and similar results were observed under accelerated conditions with coupons in a model-wine factorial experiment. <h3>Conclusions and significance</h3> Maintaining low molecular SO2 (less than ~0.4 mg/L) and using epoxy liners (BPA or BPA-NI) appear critical for ensuring low H<sub>2</sub>S during long-term can storage up to 8 months. The accelerated aging approach described in this work may be applicable to other corrosive beverages.