啤酒抗日光嗅味的研究

Study on the lightstruck flavor in beer

啤酒中的３甲基２丁烯１硫醇（ Ｍ Ｂ Ｔ）是由光照产生的。减少光照或减少其前驱物质的产生是降低啤酒日光嗅味的有效途径。酵母和核黄素在 Ｍ Ｂ Ｔ的形成过程中起到了关键作用，还原酒花苦味物质能从根本上解决啤酒的日光嗅味。

MBT in beer was formed by sunlight.Decreasing sunlight or reducing the precursors of 3 methyl 2 butylene 1 thiol (MBT) was the useful method to avoid lightstruck.Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.