Light-induced changes in bottled white wine and underlying photochemical mechanisms

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9 Citations (Scopus)

Abstract

Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as “sunlight” flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.

Original languageEnglish
Pages (from-to)743-754
Number of pages12
JournalCritical Reviews in Food Science and Nutrition
Volume57
Issue number4
Early online dateApr 2015
DOIs
Publication statusPublished - 04 Mar 2017

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Wine
white wines
Light
Sulfur Dioxide
Flavors
Sulfur dioxide
sulfur dioxide
wines
Color
glyoxylic acid
photochemical reactions
Riboflavin
color
Sunlight
Photolysis
Photochemical reactions
photolysis
Photodegradation
off flavors
photophase

Cite this

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title = "Light-induced changes in bottled white wine and underlying photochemical mechanisms",
abstract = "Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as “sunlight” flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.",
keywords = "Bottle color, Iron(III) tartrate, Oxidation, Riboflavin, UV-visible, Volatile sulfur compounds",
author = "Paris Grant-Preece and Celia Barril and Schmidtke, {Leigh M.} and Scollary, {Geoffrey R.} and Clark, {Andrew C.}",
note = "Includes bibliographical references.",
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TY - JOUR

T1 - Light-induced changes in bottled white wine and underlying photochemical mechanisms

AU - Grant-Preece, Paris

AU - Barril, Celia

AU - Schmidtke, Leigh M.

AU - Scollary, Geoffrey R.

AU - Clark, Andrew C.

N1 - Includes bibliographical references.

PY - 2017/3/4

Y1 - 2017/3/4

N2 - Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as “sunlight” flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.

AB - Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as “sunlight” flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.

KW - Bottle color

KW - Iron(III) tartrate

KW - Oxidation

KW - Riboflavin

KW - UV-visible

KW - Volatile sulfur compounds

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