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Sulfate: Difference between revisions
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Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation. However, if the levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted). Sulfates can lend a dry, crisp palate to the finished beer, but if used in excess, the finished beer will have a harsh, salty, and laxative character. The composition of the beer type or beer brand plays an important role in the taste threshold value (TTV). The TTV of CaSO 4 in a German lager is 430.5 mg/l, while in wheat beer it is 114.04 mg/l ( Schoenberger et al., 2002). Sulfate is absorbed by yeast cells during fermentation (Kunze, 2004 ).<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation. However, if the levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted). Sulfates can lend a dry, crisp palate to the finished beer, but if used in excess, the finished beer will have a harsh, salty, and laxative character. The composition of the beer type or beer brand plays an important role in the taste threshold value (TTV). The TTV of CaSO 4 in a German lager is 430.5 mg/l, while in wheat beer it is 114.04 mg/l ( Schoenberger et al., 2002). Sulfate is absorbed by yeast cells during fermentation (Kunze, 2004 ).<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | ||
Having sulphate ions in the brew water is of no disadvantage. It is even reported that elevated levels of sulphate can facilitate sulphite formation. Sulphite acts as an oxygen scavenger and thus increases the ageing potential of a beer. A pronounced bitterness is associated with higher sulphate contents in the beer.<ref name=eumbam>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''Brewing: New Technologies.'']] Woodhead Publishing; 2006:183–207.</ref> | |||
== References == | == References == | ||
[[category:brewing chemistry]] | [[category:brewing chemistry]] | ||