Effect of UV Filters during the Application of Pulsed Light to Reduce <i>Lactobacillus brevis</i> Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers

Effect of UV Filters during the Application of Pulsed Light to Reduce <i>Lactobacillus brevis</i> Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers

Pulsed light (PL) is a novel, non-thermal technology being used to control the microbial spoilage of foods and beverages. Adverse sensory changes, commonly characterized as “lightstruck”, can occur in beers when exposed to the UV portion of PL due to the formation of 3-methylbut-2-ene-1-thiol (3-MBT...

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Bibliographic Details
Main Authors: Anubhav Pratap-Singh, Andrew Suwardi, Ronit Mandal, Joana Pico, Simone D. Castellarin, David D. Kitts, Anika Singh
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
pulsed light
beverage decontamination
UV filters
beer processing
quality parameters
lightstruck
Online Access:https://www.mdpi.com/2304-8158/12/4/684

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https://www.mdpi.com/2304-8158/12/4/684

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