Light strike in wine, caused by exposure to sunlight or artificial light, leads to unpleasant aromas and flavours reminiscent of sewage, rotten eggs, wet wool or cooked cabbage.
This is due to the generation of compounds such as dimethyl disulphide created when light reacts with riboflavin in the wine, creating off-smelling sulphur compounds.
The problem is most pronounced in white, sparkling and rosé wines. While some consumers and some in the wine trade are aware of this issue, many people remain oblivious. Green and amber glass bottles offer more protection compared to clear glass and it’s best to store wine in the dark.