Recent advancements on the light-struck taste in white wine

White wine can undergo spoilage if its storage occurs in clear bottles exposed to light. In these conditions, the reaction between riboflavin (RF) and methionine (Met) can happen generating methanethiol and dimethyl disulfide. These sulphur compounds are majorly responsible for the light-struck taste (LST) and confer unpleasant notes described as cooked cabbage, onion and garlic.

Aware of the reaction that generates the compounds responsible for LST in our white wines, how can we further prevent this fault? Ever wondered which antioxidant compounds can compete with methionine into the photo-oxidative pathways or what role transition metals play?

To discover recent advancements, watch the video which also explains how the use of fermenting yeasts able to release low levels of RF, and removal RF itself, have an impact on the photo-induced reaction.
https://doi.org/10.53144/INFOWINE.EN.2021.03.01

Report presented at the Enoforum Awards 2020. The paper reproduced in this video-seminar was presented at the 1st Spanish edition of Enforum Web (5-7 May 2020)

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