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====Sulfite at Packaging==== | ====Sulfite at Packaging==== | ||
Sulfite may be added when packaging to help delay oxidation during aging/storage.<ref name="Guido"/><ref>Siqueira, PB, et al. [https://www.researchgate.net/publication/49599952_O_PROCESSO_DE_FABRICACAO_DA_CERVEJA_E_SEUS_EFEITOS_NA_PRESENCA_DE_POLIFENOIS "O Processo De Fabricação Da Cerveja E Seus Efeitos Na Presença De Polifenóis (The Beer Manufacturing Process And Its Effects On The Presence Of Polyphenols)"] ''Alimentos e Nutrição Araraquara'', vol. 19, no. 4, 2008, pp. 491-498.</ref> Generally, up to 200ppm can be used.<ref name="Kunze">Kunze, Wolfgang. ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Ed., VBL Berlin, 2019. p. 509.</ref> It can be used regardless of whether a low-oxygen process of wort production is utilized. Anecdotes suggest that sulfite may even be used when bottle conditioning without any ill effects.<ref>Huolihan, Jake. [http://brulosophy.com/2019/02/11/post-fermentation-oxidation-the-impact-adding-sodium-metabisulfite-at-packaging-has-on-beer-exbeeriment-results/ "Post-Fermentation Oxidation: The Impact Adding Sodium Metabisulfite at Packaging has on Beer."] Brulosophy. 2019</ref> However, other home brewers have noted the formation of an off flavor [[hydrogen sulfide]].<ref>[https://www.homebrewtalk.com/threads/sodium-metabisulfite.682874/ Sodium metabisulfite.] HomebrewTalk forum. 2020. Accessed July 2020.</ref><ref>http://brulosophy.com/2020/04/06/impact-higher-dosage-rates-of-sodium-metabisulfite-smb-have-on-beer-character-exbeeriment-results/</ref><ref>https://www.homebrewtalk.com/threads/perceived-flavor-threshold-sodium-metabisulfite-smb-and-potassium-metabisulfite-campden.670439/page-2#post-8908000</ref><ref>https://www.homebrewtalk.com/threads/sulfur-flavor-in-beer.698775/</ref> Sulfite at packaging is rarely used by home brewers, so experience is limited. | Sulfite may be added when packaging to help delay oxidation during aging/storage.<ref name="Guido"/><ref>Siqueira, PB, et al. [https://www.researchgate.net/publication/49599952_O_PROCESSO_DE_FABRICACAO_DA_CERVEJA_E_SEUS_EFEITOS_NA_PRESENCA_DE_POLIFENOIS "O Processo De Fabricação Da Cerveja E Seus Efeitos Na Presença De Polifenóis (The Beer Manufacturing Process And Its Effects On The Presence Of Polyphenols)"] ''Alimentos e Nutrição Araraquara'', vol. 19, no. 4, 2008, pp. 491-498.</ref> Generally, up to 200ppm can be used.<ref name="Kunze">Kunze, Wolfgang. ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Ed., VBL Berlin, 2019. p. 509.</ref> It can be used regardless of whether a low-oxygen process of wort production is utilized. Anecdotes suggest that sulfite may even be used when bottle conditioning without any ill effects.<ref>Huolihan, Jake. [http://brulosophy.com/2019/02/11/post-fermentation-oxidation-the-impact-adding-sodium-metabisulfite-at-packaging-has-on-beer-exbeeriment-results/ "Post-Fermentation Oxidation: The Impact Adding Sodium Metabisulfite at Packaging has on Beer."] Brulosophy. 2019</ref> However, other home brewers have noted the formation of an off flavor [[hydrogen sulfide]].<ref>[https://www.homebrewtalk.com/threads/sodium-metabisulfite.682874/ Sodium metabisulfite.] HomebrewTalk forum. 2020. Accessed July 2020.</ref><ref>http://brulosophy.com/2020/04/06/impact-higher-dosage-rates-of-sodium-metabisulfite-smb-have-on-beer-character-exbeeriment-results/</ref><ref>https://www.homebrewtalk.com/threads/perceived-flavor-threshold-sodium-metabisulfite-smb-and-potassium-metabisulfite-campden.670439/page-2#post-8908000</ref><ref>https://www.homebrewtalk.com/threads/sulfur-flavor-in-beer.698775/</ref> Sulfite at packaging is rarely used by home brewers, so experience is limited. | ||
Sulfite added to beer at packaging has a tendency to create sulfury aromas, even at very low concentration.<ref name=niecon>Nielsen H. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1973.tb03517.x The control of oxygen in beer processing.] ''J Inst Brew.'' 1973;79(2):147–154.</ref> | |||
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. |