Application of UV-C light for preventing the light-struck taste in white wine
€45.00 (VAT incl.)
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).
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Specifiche
| Duration | 12 min |
|---|---|
| LESSONS | 1 |
| Typology |
In stock
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DESCRIPTION
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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.