12,382
edits
Sulfite: Difference between revisions
→Low Oxygen Brewing
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Short term measures adopted by breweries, to minimize the entry of these aldehydes into fermenting wort, is the addition of carbonyl-complexing agents like potassium metabisulphite (KMS) at the lautering and wort boiling stages. The role of sulphur dioxide (from KMS) in slowing down the formation of stale carbonyl compounds in beer has been widely reported (Nordlo¨r & Winell 1983; Bamforth et al. 1993; Ilett 1995). As current brewing practice is tending towards a clean label, the continued usage of KMS in the future remains doubtful.<ref>EtokAkpan | Short term measures adopted by breweries, to minimize the entry of these aldehydes into fermenting wort, is the addition of carbonyl-complexing agents like potassium metabisulphite (KMS) at the lautering and wort boiling stages. The role of sulphur dioxide (from KMS) in slowing down the formation of stale carbonyl compounds in beer has been widely reported (Nordlo¨r & Winell 1983; Bamforth et al. 1993; Ilett 1995). As current brewing practice is tending towards a clean label, the continued usage of KMS in the future remains doubtful.<ref>EtokAkpan | ||
OU. [https://link.springer.com/article/10.1023/B:WIBI.0000043169.65135.b4 Preliminary study of fat oxidation in sorghum and maize brewing.] ''World J Microbiol Biotechnol.'' 2004;20:569–573.</ref> | OU. [https://link.springer.com/article/10.1023/B:WIBI.0000043169.65135.b4 Preliminary study of fat oxidation in sorghum and maize brewing.] ''World J Microbiol Biotechnol.'' 2004;20:569–573.</ref> | ||
The effect of adding sulfite during the mashing has also been examined. Addition of sulfite could potentially give a wort with a high level of polyphenols in different ways. First, it may act as an antioxidant at the early stages of production of beer, thereby preventing oxidation of polyphenols during wort handling, resulting in wort and beer with a high level of proanthocyanidins. Second, sulfite has been shown to reduce and thereby regenerate oxidized flavonoids in model experiments (13).<ref name=andski>Andersen ML, Skibsted LH. [https://pubs.acs.org/doi/abs/10.1021/jf0105945 Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.] ''J Agric Food Chem.'' 2001;49(11):5232–5237.</ref> | |||
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