Hi guys,
Could some of our groups chemist please explain the light thing. In beer
there is a problem with UV light that courses skunky beer. It is due to hop
components. These components do not exist in wine! Some colour components in
fruit wine may exhibits a similar behaviour (phenol base). In grape wine
there is no report of flavour changes due to natural light exposure that i
have found. Is there a need to control light exposure in grape wines? Is
there a need to control light exposure to fruit and other wines? Or is this
just an other case of mixed up information with the beer makers?

"John Price" > wrote in message
...
I am new to this newsgroup, so I have not seen mentioned anything about
protection of the must and the wine from light. I always keep my primary
fermenter in the dark or drape it with a heavy cloth. Before I rack to a
glass carboy, I first wrap it in aluminum foil. Another technique is to put
the carboy down into the box in which it came and close the lid around the
airlock.

Anybody else do this? How do you keep light away?



John Price