Kvasny Prum. 2006; 52(11-12): 346-348 | DOI: 10.18832/kp2006028

Significance of sulphur dioxide in beer.Peer-reviewed article

Josef DVOŘÁK, Pavel DOSTÁLEK, Karel ŠTĚRBA, Pavel ČEJKA, Vladimír KELLNER, Jiří ČULÍK, Tomáš HORÁK, Marie JURKOVÁ
1 Ústav kvasné chemie a bioinženýrství, VŠCHT Praha, Technická 5, 166 28 Praha 6 - Dejvice
2 Pivovarský ústav Praha, VÚPS, a. s., Lípová 15, 120 44 Praha 2

The article describes the role of sulphur dioxide in beer, being active as an antioxidant, an antimicrobial substance or a substance disguising stale beer flavour. There have been described its forms of occurrence in beer, concentrations commonly occurring in beer, including legislative restrictions. The article also describes the mechanism of its formation during fermentation as well as the factors influencing the mechanism and its decrease during storage.The article describes the role of sulphur dioxide in beer, being active as an antioxidant, an antimicrobial substance or a substance disguising stale beer flavour. There have been described its forms of occurrence in beer, concentrations commonly occurring in beer, including legislative restrictions. The article also describes the mechanism of its formation during fermentation as well as the factors influencing the mechanism and its decrease during storage.

Keywords: SO2, beer, antioxidants

Published: November 1, 2006 

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