title: Light-induced changes in bottled white wine and underlying photochemical mechanisms.
abstract: Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.
authors: a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.|b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia.
authors: Paris
authors: P
authors: Grant-Preece
authors: a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.|b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia.
authors: Celia
authors: C
authors: Barril
authors: a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.|b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia.
authors: Leigh M
authors: LM
authors: Schmidtke
authors: a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.|c School of Chemistry , The University of Melbourne , Melbourne , Victoria , Australia.
authors: Geoffrey R
authors: GR
authors: Scollary
authors: a National Wine and Grape Industry Centre , Charles Sturt University , Wagga Wagga , New South Wales , Australia.|b School of Agricultural and Wine Sciences , Charles Sturt University , Wagga Wagga , New South Wales , Australia.
authors: Andrew C
authors: AC
authors: Clark
mesh_terms: D018857:Food Packaging; D061353:Food Storage; D008027:Light; D010084:Oxidation-Reduction; D055668:Photochemical Processes; D014920:Wine / Q000032:analysis* / Q000528:radiation effects*
keywords: UV-visible; bottle color; iron(III) tartrate; oxidation; riboflavin; volatile sulfur compounds