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Sulfite: Difference between revisions
→Sulfite Usage in Beer
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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]]. | 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. | One study showed that the SO2 level in 40 commercial lagers was not correlated with antioxidant activity.<ref name=zhali>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. | ||
Sulfite is an important constituent of beer and is produced by yeast during fermentation and survives into the finished beer. Thus, the differences of brewer’s yeast and brewing process would lead to significant differences in SO2 concentrations of the final beers. Previous studies showed that wort fermentation conditions play an important role in the flavour stability of beer by controlling the sulfite level.24 Sulfite produced during fermentation influences the flavour staling of finished beer and a concentration of 8–9 mg L−1 of sulfite in packaged beer was considered as a good target level for flavour stability of beer by some researchers.25<ref name=zhali/> | |||
*Martinez-Periñan E, Hernández-Artiga MP, Palacios-Santander JM, El Kaoutita M, Naranjo-Rodriguez I and Bellido-Milla D, Estimation of beer stability by sulphur dioxide and polyphenol determination. Evaluation of a Laccase–Sonogel–Carbon biosensor. Food Chem 127:234–239 (2011). | |||
*Ilett DR and Simpson WJ, Loss of sulphur dioxide during storage of bottled and canned beers. Food Res Int 28:393–396 (1995). | |||
===Oxygen Scavenging in Beer=== | ===Oxygen Scavenging in Beer=== | ||