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Sulfite: Difference between revisions
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{{In progress}} | {{In progress}} [[Category:Brewing ingredients]] [[Category:Brewing chemistry]] | ||
[[File:Sulfite label.jpg|thumb|"Contains Sulfites" label]] | [[File:Sulfite label.jpg|thumb|"Contains Sulfites" label]] | ||
Sulfites (including sulfur dioxide [SO<sub>2</sub>]) are additives used in both wine and beer production for their [[antioxidants|antioxidant]] and anti-microbial effects. These actions make sulfites useful for a variety of tasks including preventing [[oxidation]], inhibiting microbes, quickly removing [[chlorine removal|chlorine compounds]] from tap [[water]], and even [[sanitation|sanitizing]] brewing equipment. Sulfites are also a natural product of yeast [[fermentation]], and therefore they are present in every fermented beverage. Forget everything you thought you knew about sulfites; misinformation is rampant in common online sources and even some books. | Sulfites (including sulfur dioxide [SO<sub>2</sub>]) are additives used in both wine and beer production for their [[antioxidants|antioxidant]] and anti-microbial effects. These actions make sulfites useful for a variety of tasks including preventing [[oxidation]], inhibiting microbes, quickly removing [[chlorine removal|chlorine compounds]] from tap [[water]], and even [[sanitation|sanitizing]] brewing equipment. Sulfites are also a natural product of yeast [[fermentation]], and therefore they are present in every fermented beverage. Forget everything you thought you knew about sulfites; misinformation is rampant in common online sources and even some books. | ||
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Higher levels of CO2 can increase SO2 production.<ref name=kunz/> | Higher levels of CO2 can increase SO2 production.<ref name=kunz/> | ||
Sulfite is typically used in [[low oxygen brewing]] for its ability to actively scavenge oxygen and prevent [[oxidation]].<ref>Rabe, Bryan. [http://www. | Sulfite is typically used in [[low oxygen brewing]] for its ability to actively scavenge oxygen and prevent [[oxidation]].<ref>Rabe, Bryan. [http://www.themodernbrewhouse.com/ "METHODS OF THE LOW OXYGEN BREWHOUSE."] LowOxygenBrewing.com</ref><ref name="Guido">Guido, Luis. [http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200189#B16 "Sulfites in beer: reviewing regulation, analysis and role."] ''Sci. agric. (Piracicaba, Braz.)'' vol.73 no.2 Piracicaba Mar./Apr. 2016</ref> | ||
Sulfite is not a very effective reducing agent toward disulfides in beer.<ref name=lundm/> This may be explained by the low pH in beer because the disulfide reducing capacity of sulfite has been found to be optimal at pH 7.0 and, therefore, effectively reduced with decreasing pH. | Sulfite is not a very effective reducing agent toward disulfides in beer.<ref name=lundm/> This may be explained by the low pH in beer because the disulfide reducing capacity of sulfite has been found to be optimal at pH 7.0 and, therefore, effectively reduced with decreasing pH. | ||
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*https://www.internationalwinechallenge.com/Canopy-Articles/struck-match-in-chardonnay-whats-it-all-about.html | *https://www.internationalwinechallenge.com/Canopy-Articles/struck-match-in-chardonnay-whats-it-all-about.html | ||
*https://pubs.acs.org/doi/10.1021/jf020756c# | *https://pubs.acs.org/doi/10.1021/jf020756c# | ||
*[http://www. | *[http://www.themodernbrewhouse.com/wp-content/uploads/2016/11/Sulfites-for-Oxygen-Control-4.pdf Sulfites for Oxygen Control] | ||
*http://www. | *http://www.themodernbrewhouse.com/wp-content/uploads/2016/11/Sulfites-in-beer-reviewing-regulation-analysis-and-role.pdf Sulfites in Beer: Reviewing Regulation, Analysis and Role | ||
*Kaneda, H., Takashio, M., Osawa, T., Kawakishi, S., and Tamaki, T. (1996) Behavior of sulfites during fermentation and storage of beer, J. Am. Soc. Brew. Chem. 54, 115–120. | *Kaneda, H., Takashio, M., Osawa, T., Kawakishi, S., and Tamaki, T. (1996) Behavior of sulfites during fermentation and storage of beer, J. Am. Soc. Brew. Chem. 54, 115–120. | ||
*Andersen, M. L., Outtrup, H., and Skibsted, L. H. (2000) Potential antioxidants in beer assessed by esr spin trapping, J. Agric. Food Chem. 48, 3106–3111. | *Andersen, M. L., Outtrup, H., and Skibsted, L. H. (2000) Potential antioxidants in beer assessed by esr spin trapping, J. Agric. Food Chem. 48, 3106–3111. | ||