Sulfite: Difference between revisions

Sulfite (edit)

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 Sulfites play a significant role in masking stale flavor, and in protecting beer from oxidation and slightly from microbial spoilage [7, 8, 12, 14, 16, 27, 30, 38, 47, 52, 54, 55]. There are two factors that promote the positive effect of SO2 on the flavor stability of beer. SO2 or sulfite (HSO3-) is a reactive antioxidant, which reduces oxygen and therefore causes a better endogenous antioxidative potential [2, 18, 30, 34, 35, 46, 54, 55, 56]. Furthermore SO2 is building reversible complexes with carbonyls which cause a masking effect since these carbonyls are mainly ageing flavour related compounds [1, 2, 5, 11, 14, 23, 26, 30, 39, 40, 52].<ref name=kunz>Kunz T, Reinhardt Ch, Eon-Jeong L, Dörr T, Radowski A, Methner FJ. [https://www.researchgate.net/publication/265959046_Impact_of_Fermentable_and_Non-Fermentable_Carbohydrates_on_the_Sweetness_Improve-_ment_of_Palate_Fullness_and_SO_2_-Content_in_Beer Impact of fermentable and non fermentable carbohydrates on the sweetness, improvement of palate fullness and SO<sub>2</sub>-content in beer.] ''BrewingScience.'' 2012;65(11):140–149.</ref>
-A multitude of studies have described specific fermentation parameters that affect the sulphite formation by yeast in wine and beer production. Thereby, the wort aeration plays a key role during fermentation. But also the effect of pitching rate, temperature and pressure on the level of sulphur dioxide formation has been investigated by different research groups [6, 15, 34, 36]. The results of these investigations are in line with Kaneda et al. [23, 26, 43],
+A multitude of studies have described specific fermentation parameters that affect the sulphite formation by yeast in wine and beer production. Thereby, the wort aeration plays a key role during fermentation. But also the effect of pitching rate, temperature and pressure on the level of sulphur dioxide formation has been investigated by different research groups [6, 15, 34, 36]. The results of these investigations are in line with Kaneda et al. [23, 26, 43], who showed that the wort fermentation conditions are influencing the sulfite level and therefore also the flavor stability of the finished beer by inhibiting radical reactions and oxidative processes. Furthermore the sulfite is able to mask staling fl avour by formation of sulphite complexes with ageing flavor related carbonyls [1, 2, 13, 34]. In this context Narziss et al. [41] and Foster et al. [18] recommended that sulphur dioxide content in packaged beer of 8–9/6-7 mg/L generated by yeast is most appropriate for the flavor stability of beer.<ref name=kunz/>
-who showed that the wort fermentation conditions are influencing the sulfite level and therefore also the flavor stability of the finished beer by inhibiting radical reactions and oxidative processes. Furthermore the sulfite is able to mask staling fl avour by formation of sulphite complexes with ageing fl avour related carbonyls
-[1, 2, 13, 34]. In this context Narziss et al. [41] and Foster et al. [18] recommended that sulphur dioxide content in packaged beer
-of 8–9/6-7 mg/L generated by yeast is most appropriate for the
-fl avour stability of beer.<ref name=kunz/>
 Higher levels of CO2 can increase SO2 production.<ref name=kunz/>
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 Sulfite is typically used in [[low oxygen brewing]] for its ability to actively scavenge oxygen and prevent [[oxidation]].<ref>Rabe, Bryan. [http://www.lowoxygenbrewing.com/ "METHODS OF THE LOW OXYGEN BREWHOUSE."] LowOxygenBrewing.com</ref><ref name="Guido">Guido, Luis. [http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200189#B16 "Sulfites in beer: reviewing regulation, analysis and role."] ''Sci. agric. (Piracicaba, Braz.)'' vol.73 no.2 Piracicaba Mar./Apr. 2016</ref>
-Sulfite is not a very effective reducing agent toward disulfides in beer.<ref name=lundm/> This may
+Sulfite is not a very effective reducing agent toward disulfides in beer.<ref name=lundm/> This may be explained by the low pH in beer because the disulfide reducing capacity of sulfite has been found to be optimal at pH 7.0 and, therefore, effectively reduced with decreasing pH.
-be explained by the low pH in beer because the disulfide reducing
-capacity of sulfite has been found to be optimal at pH 7.0 and,
-therefore, effectively reduced with decreasing pH.
 Outside of the context of low oxygen brewing, sulfite is rarely used in beer production, with the exception of [[#Chlorine Removal from Water|chlorine removal from water]].
+One study showed that the SO2 level in 40 commercial lagers was not correlated with antioxidant activity.<ref>Zhao H, Li H, Sun G, Yang B, Zhao M. [https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5824 Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers.] ''J Sci Food Agric.'' 2013;93(4):910-917.</ref> Levels ranged from zero to 37 mg/L.
 ===Oxygen Scavenging in Beer===