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This wine defect mainly occurs in white wine or sparkling wine that is exposed to light, especially UV light, over a longer period of time. Wines in light-coloured, transparent bottles are particularly at risk, which is why wines in dark bottles are better protected. There are already UV light-impermeable white bottles made from a special glass. It is also known as "light flavour" (French: goût de lumière) after the cause. The starting materials are the sulphur-containing amino acids methionine and cysteine contained in the wine as well as sulphur dioxide.

Käseln - Käse, Eier, Zwiebel

Sulphur dioxide can be decomposed by UV light into various sulphur compounds, including hydrogen sulphide, a gas with a strong, unpleasant odour reminiscent of rotten eggs or cheese. Reactions with ethanol can lead to the formation of thiols (mercaptans), which produce an unpleasant odour of rotten onions or cabbage. As with Böckser (with a similar defect), copper sulphate or silver chloride is used to control the disease. Similar defects are protein turbidity, lime tint and lactic acid stain.

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cheesy

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cheesy

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