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Sulfite: Difference between revisions
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The formation of extracellular SO<sub>2</sub> does not occur until nutrient repression and biomass formation has ceased, toward the middle of fermentation (60). It is important to note that SO<sub>2</sub> formation is impacted by wort composition and yeast strain selection; ale strains are effectively nonproducers.<ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | The formation of extracellular SO<sub>2</sub> does not occur until nutrient repression and biomass formation has ceased, toward the middle of fermentation (60). It is important to note that SO<sub>2</sub> formation is impacted by wort composition and yeast strain selection; ale strains are effectively nonproducers.<ref name=golston>Golston AM. The impact of barley lipids on the brewing process and final beer quality: A mini-review. ''Tech Q Master Brew Assoc Am.'' 2021;58(1):43–51.</ref> | ||
Sulphite is considered to prevent the oxidative staling. of beer17,31,34. Sulphite is produced by yeast during fermentation4,33.<ref name=mikhra>Mikyška A, Hrabak M, Hašková D, Šrogl J. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2002.tb00128.x The role of malt and hop polyphenols in beer quality, flavour and haze stability.] ''J Inst Brew.'' 2002;108(1):78–85.</ref> | |||
==Sulfite Usage in Wine== | ==Sulfite Usage in Wine== | ||