What is one of the main consequences of exposure to strong artificial light on wine?

Exposure to strong artificial light can lead to the development of off-flavors in wine, which is a significant concern for winemakers and consumers alike. When wine is exposed to light, especially ultraviolet (UV) light, it can undergo a chemical reaction that affects its compounds, particularly those responsible for its aromas and flavors. This can result in "lightstruck" wine, characterized by unpleasant and undesirable flavors, often described as similar to that of wet cardboard or cooked cabbage.

The sensitivity of wine to light is higher in bottles made of clear or green glass, which offer less protection against UV rays compared to darker bottles. Therefore, proper storage of wine in dark environments or using protective packaging is essential to maintain its intended flavor and quality. This understanding is crucial for any training related to storage and service, as it highlights the importance of protecting wine from environmental factors that could compromise its quality.