Sulfites in beer: reviewing regulation, analysis and role

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2016

Autores

Luis F Guido (Autor) FCUP

Revista

Título: Scientia Agricola

Vol. 73

Páginas: 189-197

ISSN: 0103-9016

Editora: Escola Superior de Agricultura Luiz de Queiroz

Indexação

ISI Web of Knowledge - 48 Citações

Scopus - 54 Citações

Outras Informações

ID Authenticus: P-00K-BZE

DOI: 10.1590/0103-9016-2015-0290

Abstract (EN): Beer is an extremely complex mixture of more than 3,000 different compounds in an aqueous environment. Thus, it is perhaps not surprising that the maintenance of beer quality throughout its lifetime has been a considerable challenge for brewers. Whilst it is inevitable that chemical changes will occur in beer with the passage of time, it is the formation of flavor-active components which is of immediate concern to an overview of beer shelf life stability. Sulfur dioxide has long been recognized by brewers as the most important factor in delaying flavor staling, and prolonging the shelf life of beer. However, nowadays, sulfur dioxide and sulfites are considered allergens and concerns about the safety of their use as food additives have been on the increase. The present review is structured into three main parts. Firstly, the chemical properties of sulfur dioxide are presented, along with the toxic effects and maximum legal levels permitted according to U.S. and EU legislation. As the accurate determination of the free, bound and total sulfur dioxide in beer is essential to ensuring regulatory compliance, several methods have been developed for analyzing sulfur dioxide in beer. Thus, secondly, various types of methods are reported and compared with the officially recommended ones. Finally, the crucial role of sulfite in the control of flavor instability of beer is discussed in light of the current data. Two courses of action have been proposed, which are elucidated in detail relating firstly to the fact that sulfite inhibits beer oxidation during storage by acting as an antioxidant and, secondly, sulfite reacts with the carbonyl staling compounds in beer, and thereby masks stale flavors.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9