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Sulfite: Difference between revisions
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Sulphite is considered to prevent the oxidative staling. of beer17,31,34. Sulphite is produced by yeast during fermentation4,33.<ref name=mikhra>Mikyška A, Hrabak M, Hašková D, Šrogl J. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2002.tb00128.x The role of malt and hop polyphenols in beer quality, flavour and haze stability.] ''J Inst Brew.'' 2002;108(1):78–85.</ref> | Sulphite is considered to prevent the oxidative staling. of beer17,31,34. Sulphite is produced by yeast during fermentation4,33.<ref name=mikhra>Mikyška A, Hrabak M, Hašková D, Šrogl J. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2002.tb00128.x The role of malt and hop polyphenols in beer quality, flavour and haze stability.] ''J Inst Brew.'' 2002;108(1):78–85.</ref> | ||
Dufour (13) found sulfite levels to be dependent on total fermenting biomass that decreased with the rate of fermentation by the yeast.<ref name=pasame>Pascoe HM, Ames JM, Chandra S. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-61-0203 Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale.] ''J Am Soc Brew Chem.'' 2003;61(4):203–209.</ref> | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||