italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Application of UV-C light for preventing the light-struck taste in white wine

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

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

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

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.

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 01/30/2020
Item available in francais spagnolo portoghese
Premium Contents Area
  • VIDEO SEMINAR (streaming 12 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,4375