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| 4ppm sulfite is sufficient to act as an antioxidant, delaying oxidation.<ref name=andout/> | | 4ppm sulfite is sufficient to act as an antioxidant, delaying oxidation.<ref name=andout/> |
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| Sulfite is a clearly a unique antioxidant in beer. It is formed naturally by the yeast during the fermentation, and according to the present study, it is the most efficient antioxidant that is naturally present in beer (Ilett, 1995; Kaneda et al., 1996). Beer lacking sulfite was found to have no lag phase for formation of radicals and accordingly no defense against the oxidative radical chain reactions. Sulfite either added as such or bound by carbonyl compounds as 1-hydroxysulfonates resulted in a lag phase. The lability of such carbonyl adducts ensure that the antioxidative effect of sulfite is not reduced.<ref name=andout/>
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| ==Sulfite Usage in Wine== | | ==Sulfite Usage in Wine== |