Bottle Lightweighting And Mbt

The impact of light on the flavour of beer has been well studied since the first reports back in 1875. Light at wavelengths between 250-520nm can cause a reaction with sulphur containing compounds in beer to produce a compound known as 3-methyl-2-butenyl-1-thiol (MBT) which gives beer a lightstruck or "skunky" flavour. This distinctive aroma is detectable even after brief exposure and is considered undesirable by most consumers. This article reports on a study undertaken by Glass Technology Services Environmental for WRAP's GlassRite project to discover whether the use of lightweighted bottles has a significant impact on their ability to prevent lightstruck flavours occurring in beers.