Measurement and Prediction of the Rate of Loss of Sulphur Dioxide from Beer

Abstract

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.

Activity-Guided Identification of in Vitro Antioxidants in Beer

“…Ferulic acid ( 6 ), the most predominant hydroxycinnamic acid in beer, ,, has been shown to slow down the degradation of iso-α-acids . In addition, Maillard reaction products, primarily formed during the kilning process, were proposed as antioxidants in beer. ,− Moreover, sulfur dioxide was found to act as an antioxidant and scavenger for staling aldehydes in beer by forming monothioacetals. , Whereas all the previous studies focused on the antioxidant activity of literature-known compound classes in beer, any activity-guided strategy to locate and identify the key antioxidants in beer is still lacking.…”

“…21,28−31 Moreover, sulfur dioxide was found to act as an antioxidant 15 and scavenger for staling aldehydes in beer by forming monothioacetals. 32,33 Whereas all the previous studies focused on the antioxidant activity of literature-known compound classes in beer, any activity-guided strategy to locate and identify the key antioxidants in beer is still lacking.…”