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Sulfite: Difference between revisions
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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> | 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> | ||
studies have shown that the carbohydrate addition prior fermentation leads to an increase of the osmotic pressure resulting in a stronger SO2-formation during fermentation. This fact should have a positive effect on the oxidative beer stability because sulphur dioxide can act as an significant antioxidant in the beer matrices by scavenging ROS and masking stale flavour by binding staling aldehydes as sulphite carbonyl complexes [4, 9, 15, 28, 45–48, 50, 55, 61–63].<ref name=carbs>Kunz T, Brandt NO, Seewald T, Methner FJ. [https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds Carbohydrates addition during brewing – effects on oxidative processes and formation of specific ageing compounds.] ''BrewingScience.'' 2015;68(7):78–92.</ref> | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||