Although it may entice the eye, clear packaging gives the nose reason to despair. Light is a potent driver of chemical change—and the damage can happen fast
smelling of “boiled cabbage”, “wet dog” or “Marmite”. Some are more susceptible than others. Reds are generally protected by their tannins and pigment molecules known as anthocyanins. Whites, less so.
They first studied nine bottles each of 20 white varieties. A third of these bottles were made of clear glass and kept in the open, in the sort of illumination found in a supermarket. Another third, similarly illuminated, were green. A third third, as it were, also made of clear glass, were kept inside cardboard boxes intended to exclude any light. After 60 days the researchers then assessed each bottle’s “smellprint”, using gas chromatography to extract and separate volatile compounds.
Focusing on these two varieties permitted the researchers a closer look at how the wines’ smellprints changed over the course of 50 days. They identified which odiferous compounds were most light-sensitive and therefore most likely to play a role in lightstrike.
Belgique Dernières Nouvelles, Belgique Actualités
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