Abstract
Exposure of a Chardonnay wine to light from a mercury vapour lamp under controlled temperature conditions showed that colour enhancement was dependent on bottle colour. The increase in colouration was Antique Green < French Green < Arctic Blue
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APA
Dias, D. A., Clark, A. C., Smith, T. A., Ghiggino, K. P., & Scollary, G. R. (2013). Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions. Food Chemistry, 138(4), 2451–2459. https://doi.org/10.1016/j.foodchem.2012.12.024
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