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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0115
Behavior of Sulfites During Fermentation and Storage of Beer. Hirotaka Kaneda (1), and Masachika Takashio, Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan; Toshihiko Osawa and Shunro Kawakishi, Department of Applied Biological Science, Faculty of Agriculture, Nagoya University, Chikusa-ku, Nagoya 464 Japan; and Teruo Tamaki, Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425 Japan. (1) Corresponding author. J. Am. Soc. Brew. Chem. 54(2):115-120. Accepted October 17, 1995.
The behavior
of sulfites
in beer during
fermentation
and storage
after packaging
was studied
using a high-performance
liquid chromatographic-fluorescence
detection method
that was developed
for determining
aldehyde-bisulfite
adducts. Free
sulfite and
acetaldehyde-bisulfite
were detected
in young beer
during fermentation
and in Japanese
commercial beers,
but the other
aldehyde-bisulfites
were not. Sulfite
showed an extremely
poor reactivity
with trans-2-nonensl
in beer and
a beer model
system. Acetaldehyde-bisulfite
and free sulfite
decreased during
beer storage
and inhibited
the production
of acetaldehyde,
indicating that
acetaldehyde-bisulfite
and free sulfite
are oxidized
by free radical
reactions during
beer storage
and inhibit
the oxidation
of other beer
components.
Keywords: Aldehyde-bisulfites,
Beer storage,
Fermentation,
High performance
liquid chromatographic-fluorescence
detection.
El comportamiento
de los sulfitos
en cerveza durante
la fermentación
y en almacenaje
después
de envasada
fue estudiado
usando un método
de detección
por HPLC-fluorescencia
el cual fue
diseñado
para cuantificar
aductos bisulfito-aidehido.
Sulfito libre
y bisulfito-acetaldehido
fueron detectados
en cerveza joven
durante la fermentación
y en cervezas
japonesas obtenidas
del mercado,
pero los otros
aductos bisulfito-aidehido
no fueron detectados.
Sulfito mostró
una reactividad
muy baja con
el 2-trans-nonenal
en cerveza
y en soluciones
modelo. Las
concentraciones
de bisulfito-acetaidehido
y sulfito libre
se redujeron
durante el almacenamiento
de la cerveza
e inhibieron
la producción
de acetaldehido,
indicando que
el bisulfito-acetaldehido
y el sulfito
libre son oxidados
por reacciones
de radicales
libres durante
el almacenamiento
de la cerveza
e inhiben la
oxidación.
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