Eliminating the generation of MBT in a hops based beverage

Abstract

A bottle (10), container or beverage glass for containing a hops based beverage, in particular beer, includes a concentration between 10 [mu]g/l and 10 mg/l of Riboflavin. The bottle, container or beverage glass are at least partially transparent or translucent to visible light and have an optical filter characteristic preventing light transmission of wavelengths between 200 nm and 510 nm to a level preventing generation of more than a tasteable concentration of MBT in the beverage through photochemical reactions and photochemically initiated auto-catalytic reactions involving the Riboflavin. The tasteable concentration is between 1 ng/l and 35 ng/l, preferably between 5 ng/l and 25 ng/l, and more preferably 10 ng/l.

Description

technical field [0001] The present invention relates to the elimination of MBT production in hop-type beverages. Background technique [0002] It is generally known and commonly observed that the flavor quality of certain food products may be compromised upon exposure of the food product. In the beer industry, it has been known for centuries that light, especially sunlight, can negatively affect the flavor of many beers. Beer flavors due to exposure are therefore often referred to as "sun stink". Most beer consumers are quite disgusted by the smell of sunlight. [0003] In "Y. Kuroiwa and H. Hashimoto, Studies on hops with reference to their role in the evolution of sunstruck flavor of beer, Rep. Res. Lab Kirin Brew. Co Ltd, 1961, 4, 35-40", it was found that only Beers containing hops (Humulus lupulus L.) were only prone to developing sun odour, while beers without hops did not show any signs of sun odour. Thus, the incorporation of hop-derived substances was found to b...

AI Technical Summary

Problems solved by technology

[0028] None of the above documents describe the exact "critical" wavelength of light for forming MBT

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