How does exposure to light affect wine?

Exposure to light, particularly ultraviolet (UV) light, can have detrimental effects on wine quality. When wine is exposed to light, especially over extended periods, it can lead to chemical reactions that negatively impact its taste and aroma. The process known as "light strike" occurs when UV light interacts with certain compounds in wine, particularly riboflavin and the sulfur compounds used in winemaking. This phenomenon can create undesirable off-flavors such as skunky aromas or other unpleasant characteristics that detract from the wine's intended profile.

The effects are particularly pronounced in delicate white wines and sparkling wines, which are more sensitive to light exposure. This is why many wine producers utilize dark glass bottles or packaging that protects the wine from light to preserve its integrity and quality.

In contrast, the other options do not accurately reflect the impact of light on wine. Light does not enhance flavor, have no effect, or increase sweetness; rather, it is known to cause deterioration and compromise the wine's overall sensory qualities.