Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco

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Fracassetti, D.; Gabrielli, M.; Encinas, J.; Manara, M.; Pellegrino, L.; Tirelli, A.;
  • Publisher: EDP Sciences
  • Journal: BIO Web of Conferences (issn: 2117-4458)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1051/bioconf/20160702022
  • Subject: Microbiology | Physiology | Botany | QL1-991 | QR1-502 | QH301-705.5 | Q | QP1-981 | Sunlight flavors; champagne wines; storage | Science | Settore AGR/15 - Scienze e Tecnologie Alimentari | QK1-989 | Biology (General) | Zoology
    mesheuropmc: food and beverages

The light-struck taste is a defect of bottled white wine due to the light exposure and involving the riboflavin (RF), as a photosensitizer, and methionine. The reaction pathways lead to the formation of volatile sulfur compounds, methanethiol and dimethyldisulphide, con... View more
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