Among the world's wine faults, the taste of light is the least well-known among consumers. Alongside cork taint, it occurs most frequently. But how does this wine defect actually occur? And do wine merchants actually have to replace the bottle?
Even if consumers are already very familiar with wine, it can be easy to confuse the taste of light with the legendary cork. The differences are clearly recognizable to the nose. While a wine contaminated with TCA smells more like a musty cellar or rotten cardboard, a wine with a light taste smells like a very strong cheese - or like a musty or even rotten drainpipe. In a weaker form, it only smells like very stale water. Quite apart from the fact that TCA is formed during wine production. However, the light taste only develops later. And as a wine lover, you often have it in your own hands to avoid it.
This is because light taint is caused by UV radiation that is too intense and too long. This UV radiation triggers a chemical reaction that causes a wine to develop sulphur compounds such as dimethyl sulphide, dimethyl disulphide or methzanthiol. This is precisely what leads to this unpleasant odor. Incidentally, the development of a light taste happens faster than you might think. With a still wine, just five days of direct exposure to light is enough to trigger this wine defect. For wines in white glass bottles, it usually happens even faster. And sparkling wines can be permanently damaged by UV light after just one day. It is therefore not without reason that Louis Rüderer's Cristal, for example, is wrapped in an additional UV-protective film, which has almost become something of a trademark.
UV filters protect against light taste
This is precisely the reason why UV protection films - only in the transparent version - are also used for the display windows of specialist wine shops. So that the goods on display don't go to waste after a few years and can still be sold in case of doubt. If you have a wine shop and are not sure whether your shop windows are fitted with UV protection film, it is best to check with your landlord to avoid unnecessary light damage.
The difficulty with light taste is that it can also be caused by the UV effect of artificial light. Which then affects the light sources in the store itself. On the one hand, wine should be exposed to as little light as possible. On the other hand, you need cleverly placed light sources to skillfully showcase products. Quite apart from the fact that customers should also be able to read the labels on the wine bottles. It is therefore best to equip your store lighting with UV filters. Or you can install Neolux LEDs directly. These emit virtually no UV light. Such light sources are also the first choice if you have prestigious humidors with glass walls in your store or bar.