On the origin of Gout de Lumiere in champagne

The flavour of champagne before and after UV irradiation was analysed by using SPME (solid phase microextraction). Fourteen components in the flavour were detected; some significant modifications in the composition of the flavour were observed: 1-propanol and 1-hexanol contents did not change during the irradiation, the amount of 2-methylpropanol increased, while 2,6-di-t-butylphenol disappeared after the irradiation. Furthermore, the presence of esters in the wine after the irradiation was completely modified. Ethyl acetate, ethyl butanoate, ethyl 2-hydroxypropanoate, 3-methyl-1-butanol acetate, ethyl hexanoate, andethyl octanoate reduced their presence in the wine; ethyl decanoate disappeared in the flavour after the irradiation. In order to verify if riboflavin is responsible for the observed modifications in flavour composition, the irradiation of ethyl hexanoate in the presence of riboflavin in ethanol water with a 125 W mercury arc through Pyrex was carried out showing 9% decomposition of the ester. (C) 2003 Elsevier Science B.V. All rights reserved.