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Sulfite: Difference between revisions
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Sulfur dioxide (SO2) is a gas that is 85 g L−1 soluble in water at 25 °C and has a boiling point of −10 °C.170 In solution, it undergoes equilibrium reactions with SO2.nH2O, the bisulfite ion (HSO3 −), and the sulfite ion (SO3 −). At beer pH, which is generally 3.8−4.4, the predominant form is the bisulfite ion.158,171 Because all of these species can be converted to, measured as, and reported in terms of SO2, they are often generalized under “SO2” or “sulfites”.<ref name=baedec>Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. [https://www.themodernbrewhouse.com/wp-content/uploads/2017/03/Baert-Aldehyden.pdf On the origin of free and bound staling aldehydes in beer.] ''J Agric Food Chem.'' 2012;60(46):11449–11472.</ref> | Sulfur dioxide (SO2) is a gas that is 85 g L−1 soluble in water at 25 °C and has a boiling point of −10 °C.170 In solution, it undergoes equilibrium reactions with SO2.nH2O, the bisulfite ion (HSO3 −), and the sulfite ion (SO3 −). At beer pH, which is generally 3.8−4.4, the predominant form is the bisulfite ion.158,171 Because all of these species can be converted to, measured as, and reported in terms of SO2, they are often generalized under “SO2” or “sulfites”.<ref name=baedec>Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. [https://www.themodernbrewhouse.com/wp-content/uploads/2017/03/Baert-Aldehyden.pdf On the origin of free and bound staling aldehydes in beer.] ''J Agric Food Chem.'' 2012;60(46):11449–11472.</ref> | ||
The use of radical scavengers could improve beer flavor stability.<ref name=Zufall>Zufall C, Tyrell Th. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2008.tb00318.x The influence of heavy metal ions on beer flavour stability.] ''J Inst Brew.'' 2008;114(2):134–142.</ref> Sulfite has been identified as an essential antioxidant in beer, which has been ascribed to its ability to remove H2O2.<ref name=lundmn/> | |||
==Sources of Sulfite== | ==Sources of Sulfite== | ||