Kvasny Prum. 1982; 28(10): 218-220 | DOI: 10.18832/kp1982044

Origin and significance of sulphur dioxide in beer.Peer-reviewed article

G. BASAŘOVÁ, A. MIKYŠKA

Sulphur dioxide presented in beer comes from metabolic changes which takes place during a fermentation. The content of that compound in raw materials has not a principal effect on the final SO₂ concentration in beer. The main factors affecting the final SO₂ concentration in beer are an aeration intensity of pitched wort, yeast species used and technological conditions of the fermentation. The SO₂ concentrations in beer can acquire different levels but tor the most part of cases the concentrations exceed the level of 10 mg.l^-1 without any treatment by sulphur agents. Some customers require beer with the SO₂ concentration below 10 mg.l^-1 . High contents of sulphur dioxide and further sulphur compounds in eatables have the definite toxic effects. It is necessary to take into account that the results obtained from tests performed with animals cannot be directly comparable with the effects on a human organism. From the standpoint of physiology natural concentrations of sulphur dioxide, usually contained in beers are unexceptionable. A survey and an evaluaton of the methods tor the SO₂ estimation in raw materials and beers is discussed. Also the experimental results from the studies of factors influencing the formation of SO₂ in beer are presented.
(In Czech, English summary only)

Keywords: sulphur dioxide, beer, fermentation

Published: October 1, 1982