What common aspect affects wine quality when stored in bright light?

When wine is stored in bright light, one of the most significant impacts is the development of unpleasant flavors. Bright light, particularly ultraviolet (UV) light, can break down compounds in the wine, leading to a process known as light strike. This phenomenon often results in the formation of undesirable flavors and aromas, which can significantly detract from the wine's original profile.

For example, light can affect the sulfur compounds in wine, causing them to produce off-flavors reminiscent of cooked vegetables or burnt rubber. This is particularly problematic for white wines, which tend to be more sensitive to light exposure. Thus, keeping wine in a dark environment is crucial for preserving its quality and ensuring that flavors remain true to what the winemaker intended.

While other factors such as temperature changes, exposure to air, and oxidation can negatively impact wine quality as well, the specific influence of bright light leads directly to flavor alteration through chemical reactions that are not primarily associated with these other factors.