The effect of exposure to fluorescent light on sparkling wine & the still wine from which it was made was studied in green & flint bottles. Although the green glass afforded some protection against the light, a significant difference in aroma was produced after 18h & 31.1h of exposure, respectively, in the still & the sparkling wines. In flint glass, significant differences in aroma were produced after 2.4h & 3.3h respectively, in the still & sparkling wines. Because of the extreme light sensitivity of white wine bottled in clear glass, serious consideration should be paid to using uv-screening agents in clear glass or to switching to green or brown glass. The lightstruck aroma produced on exposure of still & sparkling wines to fluorescent light was characterised by descriptive analysis.
