Lightstrike is a wine fault and occurs when wine is exposure excessively to blue and ultra violet light. Lightstrike especially occurs when (white) wine is stored in clear glass bottle in a light environment and can happen even within an hour. The blue and UV light transform the amino acids in the wine into stinky compounds such as dimethyl disulphide (DMDS). These compounds occlude fruity aromas and produces aromas of overcooked cabbage, moldy cardboard. Especially sparkling wines are susceptible to lightstrike due to their naturally high levels of amino acids. Lightstrike can be avoided by using darker colored bottles, and by keeping the bottles in a case, wrapper, or in a storage room without direct sunlight that has LED lights.