In situ measurement of light transmission into wine bottles and calculation of shelf life
Wine exposed to UV-A and violet light (320–440 nm) can develop a light-struck flavour which deteriorates its quality. In a short introduction, we briefly describe the two most important photochemical pathways of this process and discuss conditions that facilitate the formation of undesired compound...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7172 |