Cheeses

The wine drinker understands cheese to be the taste of light , which is created by irradiating wine bottles in clear glass, especially with daylight but also with neon light . The cause is the UV radiation in the light.

The bouquet of the wine is then reminiscent of cheese or has putrid smells. The wine is considered spoiled. (→ Wine mistake ) As with Böckser, control at the winemaker is done by adding copper sulfate or silver chloride .

Packaging in opaque materials, i.e. in dark bottles, is a simple and efficient way of protecting against the formation of unwanted cheese. The addition of vanadium pentoxide to the glass melt is still relatively new . This also makes white glass bottles impermeable to UV radiation , which prevents the formation of off-flavors.

Web links

• Wine bug. (PDF; 88 kB) In: weinwelt 2/2009. Meininger Verlag, 2009, p. 115 , accessed on February 24, 2009 : “Wine errors: Käseln / Lichtgeschmack; Taste / smell: cheese-like, sometimes putrid smell; Cause: Wines in colorless glass bottles that are exposed to a lot of light are particularly at risk "