Editing Sulfite
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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/> | ||
Sulfur dioxide (SO2 ) is a powerful antioxidant, though the levels in beer permitted by regulation (10 mg/l in the USA) are generally insufficient to confer flavor stability; it forms addition compounds with aldehydes and so in beer is mostly bound SO2 . SO2 arises in beer by yeast action and is a variable depending on yeast strain, or arises by addition of KMS in the kettle or post- fermentation. It is an effective flavor preservative at levels somewhat below its flavor threshold of about 25 mg/l.<ref name=lewbam>Lewis MJ, Bamforth CW. Chapter 12: Oxygen. In: Lewis MJ, Bamforth CW, eds. [[Library|''Essays in Brewing Science.'']] Springer; 2006:131–142.</ref> | Sulfur dioxide (SO2 ) is a powerful antioxidant, though the levels in beer permitted by regulation (10 mg/l in the USA) are generally insufficient to confer flavor stability; it forms addition compounds with aldehydes and so in beer is mostly bound SO2 . SO2 arises in beer by yeast action and is a variable depending on yeast strain, or arises by addition of KMS in the kettle or post- fermentation. It is an effective flavor preservative at levels somewhat below its flavor threshold of about 25 mg/l.<ref name=lewbam>Lewis MJ, Bamforth CW. Chapter 12: Oxygen. In: Lewis MJ, Bamforth CW, eds. [[Library|''Essays in Brewing Science.'']] Springer; 2006:131–142.</ref> |