Background The light-dependent reactions involving riboflavin (RF) and methionine (Met) as substrates are responsible for the light-struck taste (LST). This fault is associated to cabbage-like odours due to the formation of methanethiol and dimethyl disulfide impacting negatively on the sensory properties of white wine. The reaction can occur for a relatively short period of time in white wine bottled in clear glass under both natural and artificial lights. Scope and approach This review aimed to point out the aspects related to the mechanisms of light-dependent reactions and the oenological strategies applicable to counteract the appearance of this detrimental fault. Key findings and conclusions LST can be prevented through the proper choice of the fermenting yeast, the addition of certain adjuvants being able to remove RF, and additives with a protective effect, such as hydrolysable tannins. As the use of these oenological tools plays an important role in limiting the detrimental change, they represent the strategies applicable in productive approaches. In this context, the more recent findings are summarized also to update the knowledge about the complex reaction mechanisms allowing to overcome the formation of this fault and supporting the wine industry.

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality / D. Fracassetti, A. Di Canito, R. Bodon, N. Messina, I. Vigentini, R.C. Foschino, A.G. Tirelli. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 112(2021 Jun), pp. 547-558. [10.1016/j.tifs.2021.04.013]

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality

D. Fracassetti
Co-primo
;
A. DI CANITO
Co-primo
;
R. Bodon;N. Messina;I. Vigentini;R.C. Foschino
Penultimo
;
A.G. Tirelli
Ultimo
2021

Abstract

Background The light-dependent reactions involving riboflavin (RF) and methionine (Met) as substrates are responsible for the light-struck taste (LST). This fault is associated to cabbage-like odours due to the formation of methanethiol and dimethyl disulfide impacting negatively on the sensory properties of white wine. The reaction can occur for a relatively short period of time in white wine bottled in clear glass under both natural and artificial lights. Scope and approach This review aimed to point out the aspects related to the mechanisms of light-dependent reactions and the oenological strategies applicable to counteract the appearance of this detrimental fault. Key findings and conclusions LST can be prevented through the proper choice of the fermenting yeast, the addition of certain adjuvants being able to remove RF, and additives with a protective effect, such as hydrolysable tannins. As the use of these oenological tools plays an important role in limiting the detrimental change, they represent the strategies applicable in productive approaches. In this context, the more recent findings are summarized also to update the knowledge about the complex reaction mechanisms allowing to overcome the formation of this fault and supporting the wine industry.
light exposure; riboflavin; methionine; sulfur compounds; off-flavors; storage
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumante (ENOFOTOSHIELD)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/839260
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