The light-struck taste in white wine: oenological approaches for its prevention.

Light-struck taste can potentially appear during the storage of white wine bottled in clear glass exposed to light, causing deterioration of its sensorial characteristics. This fault has been related to the presence of methionine and riboflavin. When the latter is present in low concentration, the risk of the development of the light-struck taste is reduced. Researchers from Italy investigated the yeast-mediated release and depletion of riboflavin in order to limit the formation of light-struck taste. [ABSTRACT FROM AUTHOR]