Wine with a "taste of light": can you drink it?

Never accept bottles of wine that have been exposed to light for too long. Wine suffers from light damage and can spoil. It’s not just a matter of color change due to the oxidation of coloring polyphenols, but also because biochemical reactions are activated that alter the structure of the wine and produce substances that give off aromas of rubber, garlic, onion, sulfur, and cooked cabbage.

This defect is especially evident in white wines contained in clear glass and is caused by a vitamin called riboflavin, which deteriorates in light. It’s also known as "light strike"... a truly unpleasant sensation!

Fabio De Vecchi

S&M