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Sulfite: Difference between revisions
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Brighter worts allow increased levels of SO 2 production by yeast.<ref name=bamlen>Bamforth CW, Lentini A. The flavor instability of beer. In: Bamforth CW, ed. [[Library|''Beer: A Quality Perspective.'']] Academic Press; 2009:85–109.</ref> | Brighter worts allow increased levels of SO 2 production by yeast.<ref name=bamlen>Bamforth CW, Lentini A. The flavor instability of beer. In: Bamforth CW, ed. [[Library|''Beer: A Quality Perspective.'']] Academic Press; 2009:85–109.</ref> | ||
sulfite is an important antioxidant for improving beer flavor stability, particularly in combination with the phenolic compounds.<ref name=marher>Martinez-Periñan E, Hernández-Artiga MP, Palacios-Santander JM, ElKaoutit M, Naranjo-Rodriguez I, Bellido-Milla D. [https://www.sciencedirect.com/science/article/abs/pii/S0308814610017346 Estimation of beer stability by sulphur dioxide and polyphenol determination. Evaluation of a Laccase-Sonogel-Carbon biosensor.] ''Food Chem.'' 2011;127(1):234–239.</ref> There is an interaction between SO2 and some polyphenols that retard the loss of SO2 and consequently, a rapid beer ageing. This interaction seems to be reversible since the free SO2 concentration is similar in fresh and aged beer; however there is a large difference in total SO2 concentration. The polyphenols have an indirect and positive role in beer ageing because they avoid a rapid SO2 lost and by its metal chelating capacity. | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||