Beer and similar light-sensitive beverages with increased flavour stability by adding a flavin-binding compound and process for producing it

摘要

A process to reduce "sunstruck" flavour formation in beer and other non or partly rice derived light-sensitive beverages. The process involves treating the beverage with a protein that binds riboflavin, such as riboflavin-binding protein and flavodoxin. This treatment inactivates the riboflavin like compounds in the beverage, preventing the formation of free radicals.