Light taste
This is an organoleptic defect found mainly in champagne (and sparkling wines in general), but also in certain rosés and white wines. It is caused by exposure to natural or artificial light. Certain volatile compounds can react under the effect of light with an amino acid calledmethionine.When methionine degrades on contact with light, it produces methanethiol, a molecule that gives wine notes of boiled cabbage, wet wool or rubber. The result is reduced aromas, lower fruity intensity and discoloration of the champagne.
How does this light taste come about?
It can happen very quickly, in just a few minutes in direct sunlight, or under overly bright lighting, But it also depends on exposure time and temperature. Once the wines have been affected, it's impossible to get rid of them.
CIVC test
The Comité Interprofessionnel du Vin de Champagne (CIVC) tried an experiment by putting the same champagne in bottles of different shades: transparent, green and brown. They then placed them under fluorescent lamps.Light tastes appeared after a fortnight in the transparent bottles, two months in the green and three months in the brown.(source vitisphère)
Moët et Chandon
In 2012, Moët et Chandon was experimenting with LED lighting prototypes to combat the famous "taste of light". After thousands of hours of exposure in the cellar, analyses carried out by the company's oenologists and the technical teams in charge of the project (experts and laboratory) seem to prove that this LED lighting solution does not cause any taste of light in exposed bottles.
How to protect champagne from oxidation
Transparent bottles are particularly susceptible to oxidation, so they need to be protected from light. Don't hesitate to add a silver, bronze or red cellophane film around your bottles, or tissue paper in black or gold. This is what ROEDERER does with its sublime Cristal or VRANKEN's Cuvée Diamant Blanc de Blancs. Champagne house Ruinart , for its part, has proposed an innovative alternative with the launch in 2020 of its eco-responsible "Seconde peau" case, using one of the components of organic sunscreen to block out light and thus reinforce the opacity of the case.
Finally, keep storage areas as dark as possible, switching on lights only when necessary, and use LED bulbs for lighting - some are even certified as "anti-taste of light"!
