Light Strike

Ultraviolet and visible light catalyze riboflavin (vitamin B2) and amino acids in wine to form dimethyl disulfide and methanethiol. White wines in clear glass are most vulnerable — just minutes of sunlight or fluorescent light exposure can cause damage. Champagne is particularly susceptible.

Wet wool, cooked cabbage, or skunky aromas. The French term 'goût de lumière' (taste of light) describes this fault. Most noticeable in delicate sparkling wines and light whites. Dark bottles and cellar storage prevent it.

Dark glass bottles (green, amber, or brown), UV-filtering wraps or cases, and avoiding fluorescent lighting in retail. Some producers add ascorbic acid as a light-strike inhibitor. Store wines in darkness.