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Sulfite: Difference between revisions
→Sulfite at Packaging
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It is well known that sulfite is the direct precursor to hydrogen sulfide, and active yeast are known to create the sulfide in the presence of sulfite. (See [[hydrogen sulfide]] for more information.) Given the mixed results experienced by home brewers and the science to understand why, we do not recommend adding sulfite to beer at packaging. Spunding is a better alternative to reducing oxygen exposure, and it is mutually exclusive with adding sulfite at packaging. | It is well known that sulfite is the direct precursor to hydrogen sulfide, and active yeast are known to create the sulfide in the presence of sulfite. (See [[hydrogen sulfide]] for more information.) Given the mixed results experienced by home brewers and the science to understand why, we do not recommend adding sulfite to beer at packaging. Spunding is a better alternative to reducing oxygen exposure, and it is mutually exclusive with adding sulfite at packaging. | ||
Some treatments that inhibit one off-flavor very effectively (e.g., sulfites mask trans-2-nonenal) may enhance other defects (e.g., dimethyltrisulfide increases significantly in the presence of sulfites (9)).<ref name=caldas>Callemien D, Dasnoy S, Collin S. [https://pubs.acs.org/doi/abs/10.1021/jf051772n Identification of a stale-beer-like odorant in extracts of naturally aged beer.] ''J Agric Food Chem.'' 2006;54(4):1409–1413.</ref> | |||
*[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-60-0068 Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging] | *[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-60-0068 Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging] | ||