Approaches to prevent the light-struck taste in white wine

摘要

Background and AimsThe light-struck taste is a fault occurring in light-exposed white wine containing methionine and a high concentration of riboflavin (RF) and bottled in clear bottles. These conditions induce the formation of methanethiol and dimethyl disulfide, responsible for a cabbage-like aroma. In order to decrease the risk of wine spoilage, a low concentration of RF should be obtained in wine either by preventing RF release from yeast during winemaking or by removing RF from wine.