 IVES 9 IVES Conference Series 9 White wine light-strike fault: a comparison between flint and green bottles under the typical supermarket conditions

White wine light-strike fault: a comparison between flint and green bottles under the typical supermarket conditions

Abstract

AIM: Consumer preference favors flint-glass wine bottles over the traditional dark-colored, but it is documented that light exposure can cause white wines to produce off-aromas and change in color, and consequently da[1]mage their quality. Aim of the study was to study the white wine shelf life under the typical supermarket conditions, by recording the light and temperature exposure, the colorimetric changes, and the light-strike fault.

METHODS: One pilot experiment based on two white wines and eight-time points and one kinetic experiment based on four white wines and seven-time points were designed and realized using a typical supermarket shelf for 32 and 50 days, correspondently. By installing prototype sensors at 32 points of the shelf, the temperature, UV, IR, and Visible light exposure were registered every 10 min. Approximately 600 commercial wines, bottled in flint and colored glass, were used. The colorimetric changes of the wines were registered and the light-strike fault was evaluated.

RESULTS: Generally, green glass bottles secured wine quality for the tested period. Only a few flint glass bottled wines developed the fault after 1-2 days of supermarket shelf life, but all developed the fault after 3-4 weeks. Storing the wines in dark and cold after a period of exposure to light did not eliminate the fault. A limit of up to 20-30 UVI of UV light passing through the glass could be set, considering the relative UV light in respect to the sensor measurements and the glass type. Moreover, wines bottled in flint glass after two days of shelf life had already lost more chromatic intensity and yellow hue than the same wines bottled in the green glass after 50 days.

CONCLUSIONS:

Light-strike wine fault is irreversible, occurs in all white wines, even if some are more resistant than others are, and the dark colored glass bottle is the best solution to avoid the problem.

DOI:

Publication date: September 17, 2021

Issue: Macrowine 2021

Type: Article

Authors

Panagiotis Arapitsas, Silvia, CARLIN, Stefano, DALLEDONNE, Matthias, SCHOLZ, Antonio, CATAPANO, Wenda srl, Bologna, Fulvio, MATTIVI,

Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach, San Michele all’Adige, Italy, Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy

Contact the author

Keywords

shelf-life; wine fault; taste of light; storage; light-strike; cielab; sensors; pinot gris; chardonnay

Citation

The vine and the hazelnut as elements of characterization of a terroir

The research examines how two characteristic cultivations of a territory like the vine and the hazelnut shape the identity of a unique terroir: Langhe (North West italy).

Organic mulches slightly influence wine phenolic composition and sensorial properties

Grapevines have traditionally been grown in semi-arid areas, but viticulture is now compromised by climate change. Therefore, it is necessary to implement environmentally friendly viticulture practices to adapt grapevines to current climatic conditions. In this context, organic mulches offer many benefits, such as reduced soil erosion and increased organic matter, soil water content and crop productivity. However, these practices must not compromise grape and wine quality. Therefore, the objective of this study was to evaluate the effect on wine physicochemical and phenolic composition and sensorial properties of different soil management practices on the vine row. Over four years, five soil treatments were examined in two different vineyards.

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.

How a microscopic yeast makes a big difference – how geographic limitations of yeast populations can determine the regional aroma of wine

Aim: Microbial biogeography contributes to regional distinctiveness of agricultural products and is important to determine for quality and marketing of wine products. We evaluated the microbial influence on wine characteristics by considering the microbial diversity of soil, plant, grapes, must and wine in grapegrowing regions across Victoria, Australia.

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.