This wine defect is somewhat similar to the Böckser and is also called "light taste" after the cause. It mostly occurs in bottled wines and is caused by exposure to light (mainly daylight but also artificial light), whereby wines in light-coloured, transparent bottles are particularly at risk. The cause is UV light, which is why wines in dark bottles are also better protected. However, there are already UV light-impermeable white bottles made of special glass. Wines with a high protein content are particularly at risk. The wine smells cheesy, the taste is stale and putrid. Certain thiols (sulphur compounds) are responsible for this. As in the case of Böckser, this can be combated with copper sulphate or silver chloride. Similar defects are protein turbidity, lindtone and lactic acidosis.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden