What can high-energy light wavelengths cause in beer?

High-energy light wavelengths, particularly UV light, can lead to a reaction with certain compounds in beer, most notably iso-alpha acids derived from hops. This reaction results in the formation of 3-methyl-2-butene-1-thiol, a compound that imparts a skunky aroma and flavor to the beer, which is commonly referred to as "skunking." This process occurs rapidly when the beer is exposed to light, particularly in clear or green bottles that offer less protection against UV rays.

Understanding this concept is crucial for brewers and beer enthusiasts, as it highlights the importance of packaging and storage to preserve beer quality. Dark glass bottles, cans, and storing beer in a dark environment can help mitigate the risk of light exposure and prevent skunking, ensuring that the beer maintains its intended flavor profile.

The other choices, such as temperature fluctuations, reduced bubble size, and over-carbonation, do not directly relate to the immediate effects caused by high-energy light. While these factors may affect other aspects of beer quality and stability, they are not specifically linked to the light-induced skunking reaction.