On 5/13/04 8:43 PM, in article ,
"Sabia Vanderzeeuw" > wrote:

> Thanks Greg,
> The many compounds in wine will definitely absorb some wave lengths of light
> specific to the compound. Polymerization or break down can occur.
> Polyphenols can also break down due to UV light. There are hundreds of
> compounds in wine. I would like to know what families are involved with
> polymerization or break down due to light. Are the flavonoids involved and
> are cinnamic acid family (phenolic compounds) involved? There are many more
> non phenolic groups are they involved?
> Eddie V.

Eddie,

Great questions. As a chemist, my chemical intuition tells me that any
highly conjugated compound in wine has a potential to degrade due to light.
This would certainly include phenolics, flavanoids and cinnamates. However,
I don't know specifically what studies have been done on this. If I can find
some time in the near future, I'll see what I can find in the scientific
literature and forward that on to you.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)