Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco
The light-struck taste is a defect of bottled white wine due to the light exposure and involving the riboflavin (RF), as a photosensitizer, and methionine. The reaction pathways lead to the formation of volatile sulfur compounds, methanethiol and dimethyldisulphide, conferring cabbage-like aromas. T...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20160702022 |