Wine Fault

Lightstrike

Physical

Lightstrike occurs when UV and visible light react with riboflavin and sulfur amino acids in wine, producing rubbery, cabbage, and wet-wool aromas. Clear and pale bottles in retail display are especially vulnerable.

Also known as: Light strike, Goût de lumière, UV damage

Typical severity: High

Cause

Photochemical reaction between light (especially UV/blue wavelengths) and wine compounds forming dimethyl disulfide and related volatiles.

How it occurs

Shop windows, refrigerator lights, and clear glass bottles expose wine to damaging wavelengths within hours to days. Sparkling and delicate whites in clear glass are highest risk.

Prevention

Use dark or UV-protective glass, avoid fluorescent retail lighting, store in cartons, and keep bottles away from direct light at all stages.

Descriptors created

Descriptors reduced

Commonly confused with

Common wine styles

Common grape varieties

Common regions

Related winemaking techniques

Serving implications

Beginner explanation

That rubbery note in a shop-display Sauvignon Blanc may be light damage — not the grape variety.

FAQ

Does lightstrike affect red wine?
Less often — dark glass and higher phenolic content offer protection. Pale wines in clear bottles are most at risk.
Is lightstrike reversible?
No — photochemical damage is permanent once dimethyl disulfide and related compounds form.

Related ontology entities

See also

Fault identification guidance reflects common wine education practice and may vary by wine style, age, and context.