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Accelerated ageing is an often-used tool in conservation research, yet difficult to apply to parchment due to the materials inherent heat sensitivity. The complexity of this organic material makes the analysis of its deterioration especially challenging. An attempt to develop a non-heat ageing protocol for parchment is described in this paper. The work was performed within the scope of a MA-thesis at the State Academy of Art and Design Stuttgart. Samples of a modern new limed goat parchment and pieces of reconstituted parchment made from bovine hide powder were subjected to a combination of light ageing and dynamic ageing at moderate temperatures. All samples were analysed with the goal to observe degradation on as many structural levels as possible: colour measurement via VIS spectrometry and light-microscopic observation of fibre damage were employed to assess visible changes. Shrinkage temperature (Ts) was measured as an indicator for the amount of intact intrafibrillar bonds and the determination of the maximum moisture absorption capacity gave an impression on the parchments overall level of hygroscopy. In addition, PMF (Peptid Mass Fingerprinting) via MALDI/MS TOF was performed on extracts from unaged and light aged goat parchment. The results of the different types of analysis showed significant degradation on different structural levels of the parchment, indicating that accelerated ageing of parchment that uses a combination of light and dynamic ageing may be a viable alternative to the more commonly applied thermal ageing. [ABSTRACT FROM AUTHOR]