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Sulfite: Difference between revisions
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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. | ||
Sulfites are NOT directly responsible for the sulfurous/rotten egg/burnt match aroma, as is commonly mistaken — [[hydrogen sulfide]] and/or ethyl mercaptan are the sources of that off-flavor.<ref>https://www.therealreview.com/2018/07/17/understanding-hydrogen-sulphide-and-sulphur-dioxide/</ref><ref>Williamson, B. [https://williamsonwines.com/recognizing-wine-flaws "Recognizing Wine Flaws."] Williamson Wines. Accessed online March 2020.</ref><ref>Mansfield, AK. [https://cpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/0/7265/files/2016/11/SulfurOffOdor-1vp1vm4.pdf "Kicking up a Stink: Treatment for Sulfur Off-Odors."] ''Cellar Dweller.'' Cornell University - NYSAES. April 2010.</ref> Sulfites should not be confused with [[sulfate]] or [[hydrogen sulfide|sulfide]]. | Sulfites are NOT directly responsible for the sulfurous/rotten egg/burnt match aroma, as is commonly mistaken — [[hydrogen sulfide]] and/or [[mercaptans|ethyl mercaptan]] are the sources of that off-flavor.<ref>https://www.therealreview.com/2018/07/17/understanding-hydrogen-sulphide-and-sulphur-dioxide/</ref><ref>Williamson, B. [https://williamsonwines.com/recognizing-wine-flaws "Recognizing Wine Flaws."] Williamson Wines. Accessed online March 2020.</ref><ref>Mansfield, AK. [https://cpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/0/7265/files/2016/11/SulfurOffOdor-1vp1vm4.pdf "Kicking up a Stink: Treatment for Sulfur Off-Odors."] ''Cellar Dweller.'' Cornell University - NYSAES. April 2010.</ref> Sulfites should not be confused with [[sulfate]] or [[hydrogen sulfide|sulfide]]. | ||
==Sources of Sulfite== | ==Sources of Sulfite== | ||