Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions

Abstract

Exposure of a Chardonnay wine to light from a mercury vapour lamp under controlled temperature conditions showed that colour enhancement was dependent on bottle colour. The increase in colouration was Antique Green < French Green < Arctic Blue < Flint, in agreement with the transmission characteristics of each bottle type. Xanthylium pigments were identified as one component contributing to the observed enhancement of colour. The presence of oxygen was shown to be a critical factor to initiate the formation of these xanthylium pigments during light exposure. Without temperature control, wine colour development was highest in Antique Green and lowest in Flint. This alternate order reflects th..