12,382
edits
Sulfite: Difference between revisions
→Oxygen Scavenging in Beer
| Line 138: | Line 138: | ||
===Oxygen Scavenging in Beer=== | ===Oxygen Scavenging in Beer=== | ||
Sulfite increases the amount of protein free thiols available in wort, which also serve as antioxidants.<ref name=lundm>Lund MN, Petersen MA, Andersen ML, Lunde C. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2015-0602-01 Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage.] ''J Am Soc Brew Chem.'' 2015;73(3):287–295.</ref> | Sulfite increases the amount of protein free thiols available in wort and beer, which also serve as antioxidants.<ref name=lundm>Lund MN, Petersen MA, Andersen ML, Lunde C. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2015-0602-01 Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage.] ''J Am Soc Brew Chem.'' 2015;73(3):287–295.</ref><ref name=wu>Wu MJ, Rogers PJ, Clarke FM. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.17 125<sup>th</sup> anniversary review: The role of proteins in beer redox stability.] ''J Inst Brew.'' 2012;118(1):1–11.</ref> | ||
====Low Oxygen Brewing==== | ====Low Oxygen Brewing==== | ||