Visible light – The short answer is that light can definitely affect the wine. But we need to take a closer look at the physics and chemistry of it all. To understand why and how the so-called light reaction-strike, which can deliver off-the smell of wine, what the French call gout de lumpier.
All forms of radiation, including ultraviolet (UV) visible light and X-rays. It has an energy that is proportional to the frequency or inversely proportional to their wavelength. High frequency waves have short wavelengths, and vice versa. And the greater the energy, the greater the catalytic effect of chemical reactions in the wine.
12 Photos Gallery of: Visible Light Chemistry Process
Attention in wine is visible light and UVA sun rays yes, UVA rays because studies have shown that even brief exposure of grapes to the sun in the order of hours, can have a detrimental effect. That’s because UVA rays lie in the 315-400 nanometer (nm) range of the electromagnetic spectrum and therefore have more energy than visible light, which lies in the range of 400-700 nm. The glass acts as a filter, but a clear glass offers no protection against UVA and Visible light. Green glass offers some protection, but only half as yellow; dark-amber glass offers almost complete protection.