12,382
edits
Sulfite: Difference between revisions
→Natural Sulfite
| Line 45: | Line 45: | ||
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 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. | ||
The aldehyde-sulfite adducts that may be formed from saturated aldehydes in beer are most likely not active antioxidants but may act simply as reservoirs of sulfite, whereas R,â-unsaturated aldehydes are able to bind sulfite irreversibly (Dufour et al., 1999; Nyborg et al., 1999).<ref name=andout>Andersen ML, Outtrup H, Skibsted LH. [https://pubs.acs.org/doi/full/10.1021/jf000354+Potential antioxidants in beer assessed by ESR spin trapping.] ''J Agric Food Chem.'' 2000;48(8):3106–3111.</ref> | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||