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Preventing “taste of light” in champagne wines

White wines and Champagne wines, in particular, degrade over time when exposed to light.

This phenomenon due to the reaction of riboflavin sensitive to UV and blue light is characterized by the appearance of a smell of “wet dog” called “Taste of light”.

The use of white LEDs containing blue light therefore presents a significant risk for the lighting of wine cellars.

Performed services

  • Definition and realization of a protocol and means of experimentation.
  • Studies of physical interactions between optical characteristics (spectral distribution, power, duration of use) of the LEDs and the appearance of the light taste.
  • Support for the definition of specifications for the lighting of Champagne cellars. (CIVC)
  • Testing and qualification of products.