Wine is negatively affected by natural light, fluorescent and halogen lamps due to the emitted UV rays, heat, 370nm and 440nm wavelengths. Research has shown that wines may develop off flavour when exposed to light, and can produce “lightstruck” flavour (Goût de Lumière).
When wine is exposed to light at wavelengths of 370nm and 440nm Riboflavin (vitamin B2) undergoes photo-activation which may alter the wine’s color and taste.

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