12 Protection against ultraviolet light
Light, in particular the invisible rays from the ultraviolet
spectrum, is a common cause of undesirable chemical
reactions in wines. The consequences of light-damage
are visible to the eye: pale red wines, and white wines that
take on a golden-yellow colour. »Light-strike« (or »Goût
de Lumière« as the French know it) destroys the wine’s
balance and flattens its aroma and, to avoid it, most
producers bottle their wine in brown or green glass, which
absorbs a great deal of the UV rays. However, this alone is
not enough for bottles that are not stored in the dark.
Slight temperature increases caused by light radiation can
also damage the wine – they make it age quicker thereby
altering the natural development processes, even to the
extent that the wine can be permanently destroyed.
Protection against
ultraviolet light.
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Most wine bottles are tinted
as ultraviolet rays pose a danger
to all wines.
