What effect can exposure to light and heat have on wine?

Exposure to light and heat can significantly impact the quality of wine, leading it to taste stale and prematurely old. Ultraviolet (UV) rays from light can trigger chemical reactions in wine that break down its delicate compounds, resulting in undesirable aromas and flavors, often described as "lightstruck." This effect can give the wine a burnt or cardboard-like taste.

Heat can also accelerate the aging process beyond its intended timeframe, causing the wine to lose its freshness and vibrancy. High temperatures lead to the breakdown of flavors and aromas, which contributes to a taste that lacks complexity and can feel overly oxidized. Overall, this premature aging and development of off-flavors that result from improper exposure to light and heat is what makes this answer the correct choice.