Sulfate
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Sulfate (SO42-) is an ion naturally present in water and juice.
Sulfate should not be confused with Sulfite or Sulfide.
Beer
Sulfate can make the hop bitterness more assertive, astringent, or dryer.[1][2] At high levels (especially over 400ppm) it reduces the quality of the bitterness and can taste minerally, generally astringent, and unpleasant. Many brewers prefer to avoid sulfate entirely (particularly in lagers) because sulfate "ruins" the soft noble hop character in these styles and can be perceived as harsh.
Brewers may wish to add sulfate to the brewing water in the form of calcium sulfate or magnesium sulfate, depending on whether calcium or magnesium are desired. Sulfate is also a product of the metabisulfite salts used for low oxygen brewing.
Wine
Sulfate exists naturally in grape juice in amounts as high as 700 mg/L or more,[3][4][5] so winemakers never need to add it.
However, sulfite reacts with oxygen to form sulfate, so as a sulfited wine (or must) is exposed to oxygen, the level of sulfate will increase.
References
- ↑ Palmer, J. and Kaminski, C. Water: A Comprehensive Guide for Brewers. Brewers Publications, 2013.
- ↑ Eumann, M. and Schildbach, S. "125th Anniversary Review: Water sources and treatment in brewing." J. Inst. Brew., 2012, vol. 118, pp. 12-21.
- ↑ Hallinan, CP, et al. "Differential utilisation of sulfur compounds for H2S liberation by nitrogen-starved wine yeasts." Australian Journal of Grape and Wine Research1999. 5, pp. 82-90.
- ↑ Butzke, CE and Park, SK. "Impact of Fermentation Rate Changes on Potential Hydrogen Sulfide Concentrations in Wine." J. Microbiol. Biotechnol. 2011. 21(5). pp. 519–524
- ↑ Huang, CW., et al. "Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context." FEMS Yeast Research. Volume 17, Issue 6, September 2017