Significance of SO2 in beer. Part 3: Factors which affect the production of sulphur dioxide during brewing fermentation
2008
Dvorak, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Dostalek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Kellner, V.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Cejka, P.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Culik, J.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Horak, T.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav | Jurkova, M.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic). Pivovarsky Ustav
Five strains of Saccharomyces uvarum in different technological conditions were tested in order to determine their effect on the production of sulphur dioxide in beer. The decrease of sulphur dioxide during beer storage, its influence on the improvement of oxidative and stale flavours as well as the correlations between SO2 concentrations and redox capacity were also studied. The production of SO2 depended on the strain, fermentation temperature and pressure, wort gravity and aeration. The decrease of SO2 during the storage was the highest in aerated beer stored at 23 deg C, the lowest one in non-aerated beer stored at 2 deg C. The addition of SO2 led to a decrease of oxidative and stale flavours. A significant correlation was found between the redox capacity after 5(30) minutes and SO2 concentration.
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