Light Taste: the unseen enemy of wine

In the world of wine, the pursuit of sensory pleasure is often overshadowed by lesser-known defects that can significantly diminish the quality of a prized bottle. Among these is the "light taste" phenomenon, a subtle yet potentially ruinous issue facing the wine industry.

What is Light Taste and Why Does it Occur?

Light taste is an organoleptic alteration affecting the flavor, aroma, and color of wine. This defect arises from a photochemical reaction when certain compounds in wine, particularly riboflavin (vitamin B2) and the amino acid methionine, are exposed to light. This exposure triggers a series of reactions producing compounds with unpleasant odors and tastes.

Wines Vulnerable to Light Taste

White, rosé, and sparkling wines are most susceptible to this defect. These varieties are often bottled in clear containers to showcase their appealing colors, ironically making them more prone to light damage. Dark-colored glass bottles, such as green or amber, offer better protection against this problem.

Identifying the Defect

Recognizing light taste is essential for avoiding a poor tasting experience. Visually, affected wines may show a loss of color, turning dark yellow or amber. Aromatically, they can emit odors reminiscent of boiled cabbage, wet wool, onion, or garlic, losing their characteristic freshness and fruitiness.

Prevention and Solutions

To prevent light taste, winemakers and producers can adopt several strategies:

• Choice of Bottles: Using green or dark-colored glass bottles is one of the most effective measures. These bottles absorb and block harmful light wavelengths.
• Lighting Technology: Replacing halogen lights with LEDs, which do not emit UV rays and produce less heat, is another practical solution. LEDs also offer better control over wavelength and are more energy-efficient.
• Yeast Selection: Choosing yeasts that produce lower concentrations of riboflavin during alcoholic fermentation can help reduce the risk of developing light taste.
• Additional Protection: When using clear bottles for aesthetic or marketing reasons, protective films can be employed to minimize the wine's light exposure.

Light taste is a problem that, while not receiving the attention it deserves, can significantly impact wine quality. Awareness of this defect and the implementation of preventive measures are crucial to ensuring that consumers enjoy wines at their best expression.