Thank Greg,
That would be great if you can find any, thanks Greg.
This is a mystery that most wine related universities do not want to get
into (no finance). There studies are quality related but do not include
storage conditions As yet quality going into the bottle is more important
than the storage condition. The influence of light and UV on storage has not
seen a lot of research (no funding) to bad as we as wine makers could learn
a lot of this.
The brown bottles used in beer reflect a lot (90%) of the UV radiation.
While the green bottles only reflect 30 %. the Grolsch beer supplied in
green bottles often has a "scunky aroma and taste". A mercaptan forms from
the hop compounds due to UV radiation of the cynamatic acids group (sp?) of
the hops in the beer. This is a know problem.
On the other hand; tannins soften due to polymerization, would a certain
wave length of light increase this? Then we would find a way to age wines
faster (without magnets!), but there always is a negative. What would be the
negative?
Eddie V.

"Greg Cook" > wrote in message
s.com...
> 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)
>