A method for the production of beer stored, offered, served or consumed in UV-vis transmission bottles with reduced sensitivity, in particular no sensitivity, to the unpleasant taste of thiol degradation upon exposure to sunlight or other sources of UV light. and / or vis, and beers stored, offered, served or consumed in UV-vis transmission bottles with reduced sensitivity, in particular no sensitivity, to the unpleasant taste of thiol degradation upon exposure to sunlight or other light sources. uv and / or vis

摘要

A method for the production of beer stored, offered, served or consumed in UV-vis transmission bottles with reduced sensitivity, in particular no sensitivity, to the unpleasant taste of thiol degradation on exposure to sunlight or other sources of UV and / or vis light, and beer stored, offered, served or consumed in reduced sensitivity UV-vis transmission bottles, in particular no sensitivity, to the unpleasant taste of thiol degradation upon exposure to sunlight or other sources. uv and / or vis light? The present invention relates to a method for preparing a fermented beverage, in particular lager beer or light-colored ale, (to be) bottled, (to be) stored, (to be) offered, (to be) served. or (to be) consumed in a uv-vls transmission bottle, which comprises the addition of reduced hulupones and / or hulupones during the fermentation process in an effective amount to obtain the fermented beverage, wherein the fraction of hulupones and / or reduced hulupones in total isohumulones and hulupones (reduced) is at least 25 mol%. The present invention additionally relates to a fermented beverage, in particular a lager beer or a light colored, bottled ale, (to be) stored, (to be) offered, (to be) served or (to be) consumed. in a uv-vls transmission bottle comprising hulupones (reduced) and wherein the fraction of reduced hulupones and / or hulupones in the total of isohumulones and hulupones (reduced) is at least 25 mol%.