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Wine, like many other types of aged alcohol, may be adversely effected by light. Sunlight may adversely interact with phenolic compounds in the wine changing the overall taste of the beverage. Most wines are aged in lightless cellers or warehouses for this reason, but are also bottled in darker bottles so that when sold to a consumer, who most likely will have the wine in a room with some sunlight, will have some added protection for their wine against an innocuous threat in the (likely) short time before they consume it.

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