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Sulfite: Difference between revisions
→Sulfite Usage in Beer
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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/> | 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/> | ||
The addition of methionine reduces the production of SO2 (Van Haecht & Dufour, 1995); on the contrary, the addition of aspartic acid, threonine, cysteine and serine can increase the production of SO2 (Korch, Mountain, Gyllang, Winge, & Brehmer, 1991; Van Haecht & Dufour, 1995; Yoshida et al., 2008).<ref name=yangao/> | The addition of methionine reduces the production of SO2 (Van Haecht & Dufour, 1995); on the contrary, the addition of aspartic acid, threonine, cysteine and serine can increase the production of SO2 (Korch, Mountain, Gyllang, Winge, & Brehmer, 1991; Van Haecht & Dufour, 1995; Yoshida et al., 2008).<ref name=yangao>Yang D, Gao X. [https://www.sciencedirect.com/science/article/abs/pii/S0924224421001552 Research progress on the antioxidant biological activity of beer and strategy for applications.] ''Trends Food Sci Technol.'' 2021;110:754-764.</ref> | ||
*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). | *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). | ||