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Sulfite: Difference between revisions
→Natural Sulfite
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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> | 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> | ||
The low level of sulfite produced by yeast is sufficient to act as an antioxidant, delaying oxidation.<ref name=andout/> | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||