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Published on: 30/01/2020

Application of UV-C light for preventing the light-struck taste in white wine

BREVE Descrizione

The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light.

The defect is due to the formation of methanthiol and dimethyl sulfide responsible for like-cabbage aroma arising from the reaction between riboflavin (RF), a highly light-sensitive compound, and methionine (Met).

Questo corso include:

DESCRIZIONE

The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light.

The defect is due to the formation of methanthiol and dimethyl sulfide responsible for like-cabbage aroma arising from the reaction between riboflavin (RF), a highly light-sensitive compound, and methionine (Met).

In this paper, Daniela Fracasetti describes some prevention techniques to reduce Riboflavin content in wine: the choice of a Saccharomyces strain low RF-producer and the use of some fining agents. She exposes also the results of an investigation on the protective effect of wood tannins (especially gala tannins) and the use of a new UV-C light treatment technique.

The paper reproduced in this video-seminar was presented at the International Congress on Grapevine and Wine Sciences – ICGWS (Logroño, Spain, November 7-9, 2018) organized by ICVV.

AUTHOR
Daniela Fracassetti et al. Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy

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