The BIGGEST WINE FAULT no one talks about!

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I use this wine key: Forge de Laguiole Ebony
I have used this glass in this Video: RIEDEL Veritas Champagne
I have tasted the following wines in this Video:
2022 Clavel Regulus Côtes de Rhône Rosé France
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The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.
The biggest enemy of wine might not be what you think it is. It turns out that something that is essential for making wine is also causing one of the most common flaws in wine and no one seems to notice. Sommeliers are trained to look for cork taint in wine or maybe oxidation in older bottles. The rise of low-intervention wines meant that we also started looking for volatile acidity, mousiness, and brett.
However, the most important flaw might mainly go unnoticed and could be easily avoided if more of you knew about it - let’s talk about it and taste how big the problem is in a blind-tasting experiment. What does the vine need to grow and produce fruit? Water, nutrients, CO2, and sunlight! Sunlight is essential for photosynthesis and without sunlight, there would not be wine. But as soon as the grapes are harvested light becomes an enemy and bottled wine needs to be protected from sunshine.
That’s one of the reasons why wine was traditionally bottled in colored bottles and stored in dark cellars. Colored bottles reduce the impact of harmful light and therefore protect the wine. Green bottles tend to reduce the impact significantly but dark amber-colored bottles are even better at protecting the wine. However, over the course of the last decades, clear bottles have become popular, particularly for white and rose wines - even though these tend to be the wine style most susceptible to light damage.
Consumers want to see what is inside the bottle in particular when they buy Rosé wine and therefore most Rosé producers now bottle their wines in clear bottles.
The producers know something you might not know: this decision has a tradeoff - a big one, as the wine bottled in the clear glass is naked and unprotected against light, causing lightstrike.
According to the Oxford Companion to Wine Lightstrike is also known as goût de lumière in French, is the damaging effect that light at short wavelengths in the ultraviolet and blue end of the spectrum can have on wine.
The light triggers chemical reactions within the bottle stripping the wine of aroma and resulting in funky smells reminiscent of cardboard, garlic, and cooked cabbage. Red wines tend to be more protected because of their phenolics and it is therefore extremely strange, why red wines are generally bottled in dark bottles and whites and rosés often aren’t.
Lightstrike was first documented in 1977 in a study focusing on the impact of light on Champagne and today the most well-known example of a winery trying to mitigate the risk of light strike is Louis Roederer with their Cristal, which comes in the iconic clear glass bottle but is wrapped in this orange foil to protect the wine inside.
Interestingly sparkling wines made using the traditional method are even more in danger from lightstrike because of the long time the sparkling wine spends on the lees … Now you might think … okok Konstantin … but why have I never heard about this problem? It must be a minor issue as no one really talks about it.
That is what I thought too to be honest but over the last few months, I started to dig a bit deeper into the topic and realized that the impact of Light Strike might be MUCH bigger than the impact of cork - especially for Rosé wines. But its impact might not be as apparent as cork taint for example

[@rockvillemmf]

Thank you for shedding light on this topic.

[@KonstantinBaumMasterofWine]

Pun intended?!

[@rockvillemmf]

@@KonstantinBaumMasterofWine Of course! I wouldn't want to leave you in the dark by not answering your question.

[@lseenow520]

Main idea of the video is “Being in dark is better”😂

[@frossato]

It brought a lot of clarity to the subject

[@user-xr3ry9wu4y]

@@rockvillemmf the man can't be stopped

[@liamblake937]

Not surprised by the bottle that was left out in the sun for 2 days was damaged, but the fact that you could discern between the wine that was in a display fridge and the wine straight from the box is crazy! We should be more careful at the shop I work at.

[@KonstantinBaumMasterofWine]

Yeah, but like I said: It was only sunny for maybe 6 hours of those ~40 hours. Many bottles catch much more sunlight on shop shelves.

[@tonygallo1104]

@liamblake937 yea... very big of you to stand up to this. Some wine merchants would not as they need to sell wine regardless!!!!!

[@tonygallo1104]

Yes Konstantin... my mind is perhaps not blown but this is startling for sure but not that surprising! I’m thinking this is just the start of a lot of attention on this matter. Thanks for the vid KB!

[@fingersfinesilver]

You mentioned about leaving wine on the kitchen counter. I don't really drink white wine and as for red I have solved any potential problem by drinking all the wine immediately.

[@masamunesword]

Not just wine either. The folk at Whiskey Tribe found out that whiskey also radically changes flavor and color when exposed to light.

[@numanuma20]

It happens to things that have alcohol. I had a bottle of whiskey I had to dump out cause it smelled like highlighter.

[@milesthanx6803]

Well, serious brewers store beer in brown bottles, so I guess that puts the best value to the product.

[@TheFisch68]

Now, THAT is what I call a lesson on Wine. Thanks again for sharing such valuable content.

[@byron19800]

When it comes to supermarkets, I always choose a bottle from the very deep of the shelf. No matter the color of the bottle. I knew light was damaging to wine, but didn't realize it was THAT damaging. Great experiment, thank you!

[@FlintIronstag23]

I had heard of the damaging effects of light. It is the same with beer in clear bottles. What I find funny is most wine fridges have glass doors so people can admire their collection when an opaque door would actually be better for their bottles.

[@ktgordan]

The glass doors of modern wine fridges are usually slightly darker (i.e. providing some degree of UV protection)

[@theospiess3754]

And they have an anti UV protection plus double glass but still I think that the light can damage your wine if the sun hits directly your glass door.

[@mtw23]

That’s why I cover mine with a beach towel 😁

[@clintonbeasley3870]

I would be very interested in seeing this same experiment with dark bottles! Maybe another video with red and sparkling wine?

[@SirWussiePants]

Thank you! As a home winemaker who has been railing against clear glass for a while this just supports my choice to always bottle my whites in dark glass bottles. Sure, it is pretty to look at a rose twinkling through the glass but light is as bad for wine as oxygen.

[@JnB-fb3gv]

So cool you made a video about this topic! We made a similar test with beer bottled in green glas two years ago. The difference was extreme. A friend of mine, who arranged the test and who had studied brewing technology, explained to us, that a special substance in the hop increases the effect of light and that it’s complete nonsense to bottle beer in green glas or clear bottles…

[@milesthanx6803]

Well, serious brewers store beer in brown bottles, so I guess that puts the best value to the product.

[@johnd0e25]

It's something I've been wondering about, with how shops store wine. I'd be curious to see a deeper dive experiment with different colored bottles etc.

[@psychotropicalresearch5653]

This phenomenon affects beer even more and I remember speaking to the senior people at GROLSCH nearly 30 years ago responded that reason for the green bottles was the marketing department! Living in the tropics we had to make sure we never bought such beers or wines, unless they have been stored in an unbroken case. Thank you for reminding us about this problem, because even those who know about it tend to forget its importance when buying from supermarket shelves (which I very rarely do), since I almost always buy by the dozen, we rarely encounter this problem, but for the average Consumer it’s a really important problem to be aware of and Constantin has done a great service By bringing this to everyone’s attention. It is a good example of a situation where consumer knowledge could pressure distributors to change their behaviour very quickly if people simply refuse to buy such wines left out in the light. On a light-hearted note, I did offer to act as a consumer tester for grolsch by leaving bottles of their bear out in the tropical sun for varying lengths of time, they declined my offer very politely!

[@orlovsskibet]

This is why I prefer Bag-In-Box wines 😁

[@paulgoodwin218]

Great and timely video. Gracias Senor Konstantin . I experimented by buying 2 Chenin Blancs - 1 from the front of the shelf and 2 from the back of the shelf. The front one was indeed funky, the back one pleasing to my taste buds. And the store uses led lights. Whoa!

[@Kapplaa]

That's really interesting. With beer, the same issue exists. It's predominant with beer in green bottles and responsible for the typical Beck's-flavour, which is traditionally bottled in green bottles

[@paulmassey5938]

My local supermarket chain now has changed fresh milk from clear to white painted bottles . Definitely cleaner taste . Who knew that with wines?

[@guermeisterdoodlebug7980]

Garlic and sulfur-two of my favorite wine attributes. Must begin introducing more sunlight.

[@bonwatcher]

Maybe choose a well oaked Chardonnay, that way it can be like garlic butter. 👍🤣

[@guermeisterdoodlebug7980]

@@bonwatcher 😁

[@monsieug]

Very insteresting, I didn't know much about light strike, thank you Konstatntin!

[@ghettobougieahjoomab8663]

Flawless by Jamie Goode (book), great reference for faults. It's heavily chemistry based, but every chapter has a couple of pages where everyone can understand.😅

[@lmmadsen2073]

Wine is not only ruined by sunlight but the heat from same will cook it in your car. I shop from the darkest part of the shelf, and cover the wine while on the way home.. I often bring a cooler to pack it in if I am not returning home right away.

[@felipe_callado]

Fascinating! Thank you for such an interesting content!

[@KonstantinBaumMasterofWine]

Glad you enjoyed it!

[@angusmcmillan8981]

Fascinating, thanks. Two years ago I bought a case of 12 bts of Tempier Bandol Rosé. Seen through the clear glass of the bottles there was a striking difference in colour, the darker bottles were tasteless while the lighter ones were sublime. When contacted the winemaker laid the blame on the cork supplier (who had been causing probs recently). I was compensated for the dud bottles but am learning that even at this top level you have to be alert for faults.

[@QualeQualeson]

I feel validated in my rejection of rosé, even if I had no idea this problem existed 😄 PS: Strong indication but not conclusive. The daylight bottle _could_ have another fault. Repeat the experiment. If you can replicate the result, I'd say it's conclusive.

[@KonstantinBaumMasterofWine]

It does not only apply to Rosé wine though. White wine is also often bottled in clear glass.

[@elfblood9127]

Always informative and always entertaining. I will definitely try to stay away from any clear glass bottles on the shelf and will no longer go jogging in the daylight hours with a weight belt composed of full bottles of wine in clear glass dangling at my waist.

[@jamesclalonde]

You're the GOAT, and getting better every episode

[@ilgattodivenezia]

I remember buying bottles from a shop (a wineseller) and being deceived all the time. I suspected incorrect storage.

[@The.Epicurean]

I remember shopping for wine in a Co-op supermarket in Wales a few years ago. They had a pallet of white wines on offer, in the window, in direct sunlight. The colours of the same brand and vintage ranged from brown, to gold and then lemon!!! I pointed out that they should move them and maybe not sell the discoloured ones!😅

[@darkerbinding6933]

Very interesting, thank you so much for this discussion. I will from now on pick bottles that are Green or Amber, if there is a choice.

[@hereforthebubbles]

What a “fun” experiment! Thanks for sharing! I work in a wine shop where I switch out bottles daily from the shelf to the dark of our cellar (and everyone I work with thinks I’m crazy) but I know what’s up!

[@melsialiaj]

Wow, i am mind blown as well. This is eye-opening, and I just understood why a few bottles of the same rose wines I opened some time ago were shot, and the rest were excellent. Talking of supermarkets (I only rarely buy wines there, especially when abroad) i choose wine from the deep end of the shelf, where there is less light or lamp heat, knowing that is does some damage, but I would never suspect this much. Lucky me, though, some of the rosé wines I love and buy come in dark bottles. 😊

[@VektrumSimulacrum]

I wrap my rosé bottles in brown paper if I dont have room in the storage box in my wine storage corner space.

[@SusiePeterOnWine]

Cheers Konstantin! 😀🥂 And thanks for the Wine Blast plug 🙏 This is such an intriguing topic, more people need to know about it! And the wine trade needs to do something about it. Our minds were blown too when we did the experiment... Keep up the great work 👊

[@silasrobertshaw8122]

I hadn't ever really thought about this. I kept my wine out of direct sunlight, but it was still not protected. I had some phenomenal whites up in Willamette Valley last summer and shared a few bottles with friends over the next few months and they just weren't as good as i remembered. Still tasty, but not what had blown me away. This explains it.

[@dustinasche]

Interesting that I hear about this phenomenon all the time in regards to beer, but not wine or other beverages.

[@pg-rl4oc]

Thank you for the great information. It makes sense. I wonder about wine stored at a slightly higher than optimal temperature. Not everyone has access to an underground cavern like yours to store wine in.

[@jamesfearing9459]

Wonderful video, very informative. I drink probably 95% reds. But I have had the experience several times of tasting a wonderful white wine from a closed up box at a winery, bought a few bottles and later at home noticing the wine had lost much of its crispness and especially the delicate floral notes I bought it for in the first place. I’ve got to make an enclosed light tight rack for our magic basement…..

[@TheFakePseudonym]

Fantastic video as always and great that you are shedding light on this issue. I’d also love to see a similar video on temperature - it always pains me when you go to a restaurant and some very expensive wine has just been left out on racks in the restaurant which gets very warm.

[@spf4000]

I look back at all the rose wine I’ve had that I didn’t like and wonder if it was because they were light struck.

[@patrickrudiger8762]

Basically a well known effect, and while non-clear glass bottles reduce the impact by a lot, I still wouldnt feel comfortable storing wine with direct sunlight exposure. It always annoys me when wine shops put highend bottles into the front side sunny shop window where it stays for ages. Just needless degradation of a previously good product.

[@patrickdemarcevol]

I spotted Vina Tondonia, very good domaine! Very scientific and interesting video, quite incredible

[@LoccoEl]

Thank your for the expirement! Would have never thought of any impact at all during that short amount of time. Here in Austria we have some good Roses in "regular" bottles, e.g. from Zahel or Umathum.

[@yvonstyle8246]

The same goes with the beers, all craft producers use dark bottle instead of green one. There was some analysis I red maybe 10 years ago but I cannot find it now. Also buying wines or beers from the shelf when packed in light bottles is quite risky.

[@Blue28485]

Wow. This is amazing, never thought about it! Thank you so much as always… now i will be paranoid about any rose and white wine bottles…

[@christopherbird5520]

My wife and I watched this, so had to try it. It was immediately noticeable. I want't sure if it was just us, so I had my wine group do a blind tasting. I kept the bottles in the same place - one had a black bag and one was in the open against a window with indirect (North facing, nothern hemisphere) light. Every one in my group spotted that there was a difference. It wasn't very pronounced, but I imagine with longer it might have been. Thanks for the eduction, Herr Baum.

[@willfolley1471]

I would love to see an experiment with storing wine at very low temperatures, everyone knows not to keep your wine in a warm room, but no one has a problem with keeping a bottle of wine in the fridge for months, I believe it strips the flavours a bit

[@michaelkramer5897]

Interesting that one of my fave whites, Albarino from Rias Baixas, Spain almost always comes in dark Amber bottles. It's a shame that marketing concerns have caused Rose wine to be bottled in clear bottles, but as a wine retailer I know that the customer is attracted to the pale pink hue, and sales would probably suffer greatly in dark bottles. Thanks for the interesting comparison Konstantin!

[@jamesallison4875]

I’m surprised that in Germany there was enough sunlight to matter. That’d mean that in CA, it would be disastrous. Good job, Sherlock!

[@jessicalee6636]

Great experiment setup! This is super surprising given how many clear bottlings there are especially for natural wine. Thanks for sharing!

[@Skillividden]

Thank you foor this video! Everybody keeps saying that rose wines have no potential. I remember tasting rose Sancerre 1980 and 1986 in 2018. The bottles neve left the producer's cellar (Gitton), and the wines were alive.

[@bms9304]

Fabulous video. Thank you so much for using your tasting skills on this topic. All of our wine is stored away from light, but the exposure in shops is something we cannot control, or even know about. It would be great if you could do a similar video on the effects of temperature exposure, especially heat. With climate change making our summers hotter, shipping wine during warm months will increasingly put our investments at risk, not to mention the abuse bottles suffer in shops and restaurants.

[@61hink]

Even clear glass blocks a great deal of uv light - you can't get a sunburn through a sunny window. So I wonder how much worse direct unfiltered sunlight would be. I'm thinking an open glass of wine at a picnic.

[@KonstantinBaumMasterofWine]

It is my understanding that clear glass blocks most UVB light - which is the light range that causes sunburn. However it lets through most UVA light. I guess that an open glass of wine at a picknick would show more pronounced effects over time. But I think these reactions take more time than it takes me to down a glass of Rosé ...

[@hazardo4378]

Very interesting, although I don't drink much Rose myself, I imagine the same is true of reds and whites although maybe not as extreme based on the colour of the glass. I'd love to know more about temperature as well, warm, cool or rapid change in temps.

[@joecataldo3853]

Thank you! So true. Also a shift in temperature will change the wine. Most people have their wine in their kitchen. Worst place, heat from the oven, also sunlight. People like to display their wine. Me, in a small fridge temperature controlled, dark glass on the fridge, also in a dark area of the home away from direct sunlight.....

[@stevetindall3766]

This is how we learn.... Thanks so much Konstantin.

[@mikaelplaysguitar]

I walked by a wine store with several high quality German Riesling magnum bottles displayed in the window. Not clear glass, but still, I was very surprised.

[@nunoalmeida2646]

I'm glad you brought this up. It always upsets me to see some shops displaying wine at the window shelf being hit by sun light.

[@LluckyStrikee]

same, just cant believe my eyes when I see that

[@wlentsch8222]

For me as a sweet wine collector a test with sweet wines would also be very interesting. They have transparent bottles as well. Best regards from the Burgenland.

[@asdfqwerty5389]

good to know. thank you! also thank you for straight forward nice videos, learned alot. had a beer period of 3 years, cocktail period of 2 years and you got me into my wine period!

[@npg68]

I work in a booze shop and I found this video very interesting. My advice is to not buy from the fridge and only take the wine from the rack where the bottles are exposed to the least amount of light. I would apply this to all wine in clear glass, not just Rose. This will change how I purchase (and store) wine in the future. Makes a case for buying wine from the cellar door.

[@ntq1ty]

I love that the highlights caused by the video lights on the green sphere in the background is causing two changing highlights that look like it's pulling a face with crossed eyes

[@brianmadsen9536]

All my wines go straight to the cellar but like you said who knows how long it was sitting on the shelf in the wine shop.

[@nikolanikolov4287]

It is not only the light, but also the temperature. I am not sure if all retailers follow strict procedures for storing wine in conditions close to cellars. Yet, wine specific retailers usually keep the wines in racks with artificial light. I am not sure about the temperature control near the wine racks.

[@andrewyarosh1809]

Many shops in the US, large and small (as well as supermarkets) have bright white lighting, and in many cases, large windows that let light in. And low inventory turnover for many wines. I suspect light strike is a huge problem in the US.

[@stephanleo]

Clos Cibonne does it right. And they produce fantastic rosés.

[@KonstantinBaumMasterofWine]

I agree!

[@meschadarc141]

never much liked most rosé wine, and lo and behold! there is a reason.

[@peteklein630]

Well then Mr. Baum, this may very well open Pandora's Box upon the field. I also find it a bit ironic that 'Box Wine' might actually be amongst the best protected of shelved wines. The Horror... the Horror...

[@jacquin8511]

As replied to the comment querying the effect on nihonshu/sake, while most quality brands are in brown or green glass, I agree these findings suggest cardboard isn't the dumbest idea for delicate beverages intended to be drunk within a few years of harvest/ferment.

[@KonstantinBaumMasterofWine]

Yes, but bag-in-box has other problems. I would suggest a hybrid solution: Storing/buying your glass bottle in boxes.

[@jacquin8511]

@@KonstantinBaumMasterofWine nihon-shu cartons are lined cardboard rather than containing bags but it's a good point that I've never looked closely at what the composite is. One would*hope* that the issue of leaching had been covered off ... The stuff in cartons is definitely aimed at immediate drinking though so the light-shielding effect may be positive on balance.

[@amber4417]

Love these types of experiments

[@Gart5]

Sauternes is almost always put in clear glass bottles. I think this would be a much more interesting video if you tested it with that. If cheap rosé tastes bad, is anyone really surprised? But with Sauternes, that would be interesting to test. Especially because rosé sits on a shelf for a week or two max most of the time and Sauternes could potentially be there much longer.

[@johns2262]

Sweet wine though - Guessing the regular rules don't apply. Well, more than guessing, since I've had Sauternes quite.a few times the oldest being late 90s.

[@KonstantinBaumMasterofWine]

I was thinking about that too! Aromatic wines seem to show less of an impact and Sauternes is often sold by the case & stored in a cellar but I am pretty sure that it does suffer from UV light if kept in the wrong conditions.

[@nicomeier8098]

It's no wonder that Port wines traditionally are stored in bottles with extremely dark glas. Not to mention the cold celler, and no moving around.

[@blurds]

An interesting test could be to see how effective the protective wrapping on the Cristal Champagne is. Maybe rosé will have to come with that now 😅

[@franciscoramirez-bautist-yl7xp]

Wow !! it is really mind blowing... I knew direct sunlight could damage wine over a period of time, but I didn't think it was so dramatic. Thanks for sharing !

[@KonstantinBaumMasterofWine]

Glad you liked it

[@williamrobinson7435]

Thank you Sir! When wine in clear glass is exposed to sunlight, is sulphur dioxide produced? I mean, the preservative sulphides are usually q background and dissappear quickly once opened, but sulpher dioxide is horrible.. Really interesting! Nice one Konstantin. 🌟👍

[@carlcadregari7768]

Thank you. 🤯🤯. This is a fantastic geeky episode. Loved it. I read the article too, thanks and the study was very direct with its findings supporting light damage on wine and other foods. Awesome.

[@FernanRodriguezArmesto]

Thanks for the video, Konstantin. Very interesting! In the future, I advise to conduct the experiment in a "double-blind" setting (or at least I would avoid labelling the glasses with what their content corresponds to). Even if you can't see the labels, their positioning, for example, can already be quite telling. The human brain can trick us easely when it comes to comparing the same thing. Keep delighting us with your amazing work!

[@KonstantinBaumMasterofWine]

Good tip! I agree that this wasnt up to scientific standards.

[@joeydecarlo2532]

Very interesting video! I've commented before that I'm a very passionate home winemaker, and a couple years ago I started bottling my whites in green and amber bottles for this reason. This also validates my habit of never buying the front or top of the stack bottle at wine shops 😂 Great experiment and I have to say I still never realized it was so dramatic!

[@zizzie4081]

Garlic, cardboard and cooked cabbage. YUCCHH!!! I used to spend summers in my youth in Provence with my uncle, and loved the rosés there. I concluded that the Provençal wine makers, like the Italians, sent the lousy wines to America, since the Americans would drink anything. This changes the calculus. Very interesting video. Thank you Konstantin.

[@hhschrader8067]

Fascinating indeed. I will be a lot more careful with my wines and (day)light in the future. Very valuable video.

[@songofyesterday]

I’ll now look for bottles wrapped completely in dark material.

[@soniahladka]

❤thank you for sharing your amazing knowledge and skills with such a humbleness. Now make sense all those garrigue notes in our roses made from Blaufränkisch 😊

[@Duh6666666]

The wine shop where I work uses lighting that doesn't impact the quality of the wines.

[@fortyofforty5257]

That's pretty amazing. We need to be more careful. I rarely buy wines from retail shops, preferring to order directly from vineyards, and this just confirms that practice.

[@J-DUB-F1]

Sciencing in wine! 🤔........I dig it I've always had the same consistent experiences with unopened wine(red/white) left in sunlite for several days, and it's pretty obvious if you know the wine. I'm guessing it's not that big a deal with artificial light since every wine shop I can think of uses BRIGHT fluorescent lighting..............and I've got no problem with funk and garrigue in my wine 😋👍

[@DJ_BJ]

Marketing & human behaviour having negative impacts on the quality of the product. How often do we self-select for practices & packaging that actively diminish the desired articles? This was almost certainly a marketing campaign in the first instance that was so successful that it became the industry standard. Despite reducing the quality of the wine. Marketing distorts the survival of the fittest mechanism, because we can be duped into making bad choices.

[@markw639]

I would place the bottle outside with a temperature probe. My guess is the wine gained heat from sun exposure. My vehicle has solar reflective glass / low Enand in the dead of winter it’s noticeable how much warmer it is in the car

[@KonstantinBaumMasterofWine]

Yes, in a controlled experiment this would have been useful. The outside temperature was at 12 degrees Celisus during the trial and the bottle was not warmer than 20 degrees C at the warmest period of that day.

[@61hink]

Wow, I got to hit the like button when it was at 999. Maybe this is a little like Steve Martin in 'The Jerk' getting excited at seeing his name in the phone book but I thought it was fun.

[@alexandcoffee]

Great vid Konstantin!

[@rajo741]

Yes it can be an issue. However, there is one thing far more pervasive: the excessive use of sulphur. Injudicious use of sulphur is a much larger issue and it is most definitely a wine fault.

[@rikardo1070]

great info ! will pass on !!!

[@georgeliapis47]

Amazing, you really blew my mind with this experiment, thanks for sharing this knowledge!

[@bradbellomo6896]

Corked wine often effects expensive wine, it isn't common, but more memorable when opening a special bottle you've been saving and looking forward to for years. Light-strike tends to hit cheap wines, if I buy a $15 rose and it takes like crap, I just assume that is because it is crap. Seeing this, I am thinking a lot of wine I thought was over-sulfured may have actually been light struck.

[@KonstantinBaumMasterofWine]

I think that depends. Cork effects all wines alike and expensive wines are usually bottled under better corks that underwent more quality control.

[@bradbellomo6896]

@@KonstantinBaumMasterofWine thankfully, I have little experience with corked wine. But I would think a cheap wine that was bottled a few months before I drank it would be immune and wine stored improperly for years would be more at risk.

[@goatfiddler8384]

Any Australian will tell you that the light will kill off your alcoholic beverage quick as anything. Beers suffer from light strike in only a few hours - this is known as skunked. As for wine, it is due to this skunking that we in Australia protect our wine by placing it in 4L cardboard boxes ;)

[@TorkildKahrs]

Please do the same experiment with a light colored wine on an opaque or dark colored bottle!

[@jakopete1]

So great advice, I had no idea. Thank you so much MW Konstantin!

[@kuongsam2314]

One new episode needed, " How to open a Champagne and end up the cork in the glass". ;-)

[@connor4161]

Now do a video about the effect of motion and kinetic energy on the aging of wine. For example, a common talking point is the effect of the vibrations of a wine fridge/cold box display on the shelf life of the wine.

[@nobodysbusinessnowinnit3272]

huh! I am a total wine noob, but I always found clear bottles strange and expected light damage! An opposite day, a master of wine is mind blown, while I am at “no shit dude” :D

[@yerossyle]

I mean it's clearly a marketing tradeoff to make bottles dark. People usually buy with their eyes first.

[@nasos00]

Incredible! Thank you for putting this together

[@user-fd4or6tk9u]

Thank you, Konstantin, for sharing such interesting knowledge with us once again!

[@KonstantinBaumMasterofWine]

Glad you enjoyed it!

[@russellwelton813]

Awesome insight! Thank you. I wonder how much damage is caused by the glass electromagnetic capacitance. And, how the effect may be retrospectively reversed if at all possible to any degree. Perhaps there is a value in using lower grade recycled glass which has lower light flux. Cheaper to manufacture with better storage results.