Contribution of carbonyl-bisulfite adducts to beer stability

The mechanism of bisulfite adduct contribution to stability of beer quality was studied. Formaldehyde- and acetaldehyde-bisulfite adducts had only a poor oxidation potential around 0.93 V, which is the oxidation potential of free sulfite so that they lost their reducing activity for iodine. However,...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1994-11, Vol.42 (11), p.2428-2432
Main Authors: Kaneda, Hirotaka, Osawa, Toshihiko, Kawakishi, Shunro, Munekata, Masanobu, Koshino, Shouhei
Format: Article
Language:English
Subjects:
ACETALDEHIDO
ACETALDEHYDE
ALMACENAMIENTO
Beers
BIERE
Biological and medical sciences
CALIDAD
CERVEZAS
Fermented food industries
Food industries
FORMALDEHIDOS
FORMALDEHYDE
Fundamental and applied biological sciences. Psychology
QUALITE
RADICAL LIBRE
RADICALES LIBRES
STOCKAGE
SULFITE
SULFITOS
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Summary:The mechanism of bisulfite adduct contribution to stability of beer quality was studied. Formaldehyde- and acetaldehyde-bisulfite adducts had only a poor oxidation potential around 0.93 V, which is the oxidation potential of free sulfite so that they lost their reducing activity for iodine. However, they inhibited the chemiluminescence production of beer and Cypridina lucifern analog dependent luminescence in beer, indicating that they inhibit the free radical reactions in beer. The acetaldehyde-bisulfite adduct inhibited haze formation and flavor staling of beer during storage. Therefore, it could be thought that aldehyde-bisulfite adducts have a radical scavenging activity and protect the free radical chain reactions during beer storage, leading to the stability of beer quality
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00047a012