Editing Sulfate
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Sulfate (SO<sub>4</sub><sup>2–</sup>) is an ion naturally present in [[water | {{In progress}} | ||
Sulfate (SO<sub>4</sub><sup>2–</sup>) is an ion naturally present in [[water]]. In beer, sulfate ions add dryness, accentuate the bitterness of hops, and lend a crisp finish to the beer. The dryness/sweetness balance of the beer is likely affected by not just the concentration of sulfate, but also the ratio of the sulfate to [[chloride]] ions.<ref name=smart1/> Brewing literature presents a wide range of suggested maximum levels for sulfate, all the way up to 500 ppm (mg/L).<ref name=water/><ref name=bsp/><ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> The style of beer greatly affects how much sulfate is desirable.<ref name=monmay/> Sulfate is absorbed to a limited extent by yeast cells during fermentation, and can facility sulfite formation.<ref name=monmay/><ref name=eumbam>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''Brewing: New Technologies.'']] Woodhead Publishing; 2006:183–207.</ref> | |||
Sulf<u>''ate''</u> should not be confused with [[sulfite|sulf<u>''ite''</u>]] or [[hydrogen sulfide|sulf<u>''ide''</u>]]. | Sulf<u>''ate''</u> should not be confused with [[sulfite|sulf<u>''ite''</u>]] or [[hydrogen sulfide|sulf<u>''ide''</u>]]. | ||
'''Beer sulfate content:''' | '''Beer sulfate content:''' ? | ||
== Potential sources of sulfate == | == Potential sources of sulfate == | ||
The sulfate content in beer comes from the raw ingredients, mainly the water, plus any salts added by the brewer. | The sulfate content in beer comes from the raw ingredients, mainly the water, plus any salts added by the brewer. | ||
* '''Brewing water''' - | * '''Brewing water''' - | ||
* '''Grain''' - A very small amount of sulfate is extracted from the [[malt]] during [[mashing]], around 5 mg/L.<ref name=water/> | * '''Grain''' - A very small amount of sulfate is extracted from the [[malt]] during [[mashing]], around 5 mg/L.<ref name=water/> | ||
* '''Salt additives''' - Brewers often add sulfate salts to modify the flavor balance of the beer, depending on the style of beer and personal preference. [[Calcium sulfate]] and [[magnesium sulfate]] are commonly used for this purpose | * '''Salt additives''' - Brewers often add sulfate salts to modify the flavor balance of the beer, depending on the style of beer and personal preference. [[Calcium sulfate]] and [[magnesium sulfate]] are commonly used for this purpose. | ||
== Effects of sulfate == | == Effects of sulfate == | ||
* '''Flavor''' - In relatively moderate amounts (200-400 ppm), sulfate ion has a dry and bitter effect on the palate.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref><ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref><ref name=bsp/><ref name=eumbam/> This effect can be used to accentuates hop bitterness, making the bitterness seem drier and more crisp.<ref name=water/> At higher levels, the resulting bitterness can become harsh, astringent, and unpleasant.<ref name=water/> [[Chloride]] ion can be used to help balance the dryness of sulfate.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=monmay/> Many Czech and German lager brewers avoid sulfates entirely, because they find that it ruins the soft noble hop character of Pils and Helles style beers.<ref name=water/> High sulfate levels may also be undesirable in dark beers.<ref name=fix>Fix G. [[Library|''Principles of Brewing Science.'']] 2nd ed. Brewers Publications; 1999.</ref | * '''Flavor''' - In relatively moderate amounts (200-400 ppm), sulfate ion has a dry and bitter effect on the palate.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref><ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref><ref name=bsp/><ref name=eumbam/> This effect can be used to accentuates hop bitterness, making the bitterness seem drier and more crisp.<ref name=water/> At higher levels, the resulting bitterness can become harsh, astringent, and unpleasant.<ref name=water/> [[Chloride]] ion can be used to help balance the dryness of sulfate.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=monmay/> Many Czech and German lager brewers avoid sulfates entirely, because they find that it ruins the soft noble hop character of Pils and Helles style beers.<ref name=water/> High sulfate levels may also be undesirable in dark beers.<ref name=fix>Fix G. [[Library|''Principles of Brewing Science.'']] 2nd ed. Brewers Publications; 1999.</ref> | ||
* '''Improved starch and protein degradation''' - Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | * '''Improved starch and protein degradation''' - Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation.<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> | ||
* '''Decreased hop utilization''' - If the sulfate levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted).<ref name=monmay/> | * '''Decreased hop utilization''' - If the sulfate levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted).<ref name=monmay/> | ||
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== References == | == References == | ||
[[category:brewing chemistry]] | [[category:brewing chemistry]] | ||