The total sulphur dioxide (SO2) concentration of beers decreases during storage, essentially following first‐order kinetics. Beers differ in the rate at which they lose SO2. Half‐lives for total SO2 loss in 22 commercial beers stored at 25°C ranged from 37·7 days to more than 1000 days. The rate of loss could be predicted from beer compositional data using partial least squares (PLS) regression modelling. Initial concentrations of total SO2, sugars and ions were important factors in the models.
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