What can lead to undesirable flavors in the final beer product?

The presence of skunky flavors in beer is primarily linked to the reaction of light with iso-alpha acids, which are the result of isomerized hops. When beer is exposed to ultraviolet (UV) light, particularly in clear or green bottles, it can produce a compound called 3-methylbut-2-ene-1-thiol (MBT), which has a distinctive and unpleasant skunky aroma. This reaction is a significant factor in creating undesirable flavors in the final beer product.

On the other hand, appropriate sanitization methods, proper mash temperature control, and controlled fermentation processes are practices that help ensure the quality and stability of beer. These methods are crucial in preventing spoilage and off-flavors by minimizing exposure to contaminants and creating optimal conditions for yeast and flavor development. Therefore, while certain factors could lead to undesirable flavors, the specific issue of skunky flavors is directly affiliated with the isomerization of hops and light exposure.