Goût de Lumière: the “taste of light”, the invisible flaw that can ruin a wine – Wine Blog Roll

Among the defects less known by consumers, but well known to wine research, there is Goût de Lumière, literally “taste of light”. This is an alteration caused by the exposure of wine to light, durante particular to UV rays and the blue component of the visible spectrum, which trigger photochemical reactions capable of profoundly modifying the aromatic profile. The phenomenon mainly affects white and rosé wines (including sparkling wines), generally bottled durante transparent slightly colored glass, which is much more permeable to light radiation than campo da golf amber glass.

How it is formed

The main culprit is riboflavin (vitamin B2), naturally present durante wine. When by light, riboflavin enters an excited state and transfers energy to other molecules, giving rise to a series of photo-oxidation reactions.

Among the compounds most involved are sulfur amino acids, durante particular methionine, from whose degradation extremely odorous molecules are formed such as:

metantiolo (methanethiol);

dimetil disolfuro (DMDS);

dimetil trisolfuro (DMTS).

They are substances that can be perceived even at very low concentrations and are responsible for the typical taccuino of:

cooked cabbage; onion; garlic; vegetable cooking gabinetto; wet wool; hard-boiled egg other sulphurous scents.

At the same time we are witnessing the loss of the most delicate and varietal aromas, with a general flattening of the expressiveness of the wine.

When it manifests itself

Goût de Lumière can appear surprisingly quickly: durante particularly unfavorable conditions, a few hours of exposure to intense artificial lighting direct sunlight is enough to start the process.

For this reason it represents a real risk wherever wine is overexposed to direct light acceso shelves and/ durante showcases.

The paradox of transparent bottles

From a strictly technical point of view, transparent glass represents the least suitable solution for preserving wine. Its ability to filter light radiation is decidedly lower than campo da golf glass , even more so, amber glass, thus increasing the risk of developing light taste.

Yet, especially durante the rosé wine segment, transparent bottles continue to dominate the market. The reason is simple: the color of wine is one of the main elements of attraction for the consumer. A brilliant, luminous and crystalline rosé immediately communicates freshness, elegance and pleasantness, becoming a powerful marketing tool acceso the shelf. Hiding that shade behind dark glass would mean, for many producers, giving up a commercial leverage that concretely influences the purchasing decision.

This creates a clear compromise between technical needs and commercial needs. the one hand, oenology would suggest giving priority to the protection of wine; acceso the other hand, the market continues to reward the visual impact of the bottle.

Probably the real solution does not consist durante demonizing transparent glass, but durante consciously managing its use: reducing exposure time acceso shelves, using less aggressive lighting, optimizing logistics and conservation and, where possible, using glass with greater filtering capacity other measures such as special films papers that can shield the bottle.

A flaw that is still underestimated

Goût de Lumière is often confused with a simple reduction with other defects of a sulphurous nature. Sopra reality it has a completely different origin: it does not arise from the absence of oxygen, but from a photochemical reaction triggered by light. With the increasing popularity of transparent bottles for aesthetic and commercial reasons, this defect deserves greater attention today. Because if it is true that the eye also wants its part, it is equally true that the first responsibility of a bottle should be to protect the wine it contains. The challenge today is to find the right balance between communication, and protection of quality.

Francesco Saverio Russo

#WineIsSharing

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