Darker and heavier bottles can protect the quality of white wine, study finds (by Charles Sturt University)

Posted: December 3, 2012 by wynmaker in Australia, Oenology, Research, Vinification, White, Wine, Winemaking, World wine news
Tags: , , , , , , , , , , ,

A new study has found that darker and heavier bottles can protect the quality of white wine.

 

The research conducted at the National Wine and Grape Industry Centre (NWGIC) at Charles Sturt University (CSU), in collaboration with Dr Daniel Dias at The University of Melbourne, examined the impact of light on the quality of white wine, with the ultimate aim to improve its shelf life.

Lead researcher, Dr Andrew Clark said, “A series of experiments dating back to 2008 have attempted to better understand the impact of light on several white wine components that have previously not been investigated. The components were tartaric acid, which is a major organic acid in wine, and iron, a metal ion found at low concentrations in all wines.

“Although not well understood in wine, these same agents were in fact used as photographic emulsions by the pioneers of photography in the mid-1800s.

“We have shown that a chemical process, known as iron (III) tartrate photochemistry, can adversely affect white wine as it may… read on

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s