Ghent University Academic Bibliography


Project: Inhibition of formation of lightstruck flavour in beer by efficient electron transfer reactions and production of light-stable beer

project duration
01-SEP-04 – 31-AUG-06
Exposure of beer to light gives rise to specific changes in taste and flavour, a phenomenon known as lightstruck flavour. A compreshensive study on the photoreaction and consecutive dark reactions resulted in unraveling of the mechanism of the development of lightstruck flavour. Based on this fundamental resulting from the initial photoreaction, thus protecting beer efficiently from ligth-induced degradation.