Riboflavin is a very photosensitive molecule, the photoreduction of which is responsible for the well-known "sunstruck flavour" of white wines, champagnes and beers exposed to electrical discharges or sunlight. The riboflavin degradation in these beverages is in good agreement with the development of sulfur compounds responsible for off-flavours and its determination is a good means to identify the degree of exposure of the bottles to light.
Origin
Cnrs, University Nancy, France
Journal Title
Proc 5Th Int Flavor Conf, Porto Karras, Greece 1-3 July 1987
Sector
Container glass
Class
C 3574