The Light Struck Taste of Wines

• Ana María Mislata ^[1] ; Miquel Puxeu ^[2] ; Monserrat Mestres ^[1] ; Raúl Ferrer-Gallego ^[2]
  1. [1] Universitat Rovira i Virgili

     Universitat Rovira i Virgili

     Tarragona, España

     
  2. [2] VITEC – Wine Technology Center, Spain
• Localización: Grapes and Wine / Antonio Morata Barrado (ed. lit.), Iris Loira (ed. lit.), Carmen González (ed. lit.), 2022, ISBN 978-1-83969-642-8
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed