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Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage
Author(s) -
Baldus Matthias,
Methner FrankJürgen
Publication year - 2018
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.531
Subject(s) - chemistry , ascorbic acid , gallic acid , brewing , glutathione , cysteine , glyoxylic acid , dimethyl sulfoxide , aroma , dimethyl sulfide , organic chemistry , antioxidant , fermentation , sulfur , food science , enzyme
Dimethyl sulphide (DMS) can be important in beer aroma. Although primarily formed during wort boiling, it can evolve during fermentation by reduction of its oxidation product dimethyl sulphoxide (DMSO). In this study, a number of antioxidants – sulphite, thiols [ l ‐cysteine, l ‐glutathione (GSH)], gallic acid and ascorbic acid – were tested on DMSO reduction and DMS formation in a buffered model solution [pH 4.3, 5% (v/v) ethanol] together with a Pilsner type beer. In the model solution, significant DMSO reduction and DMS formation were observed for sulphite and the thiols l ‐cysteine and GSH. Ascorbic acid and gallic acid were not capable of reducing DMSO. During beer storage at 28°C, the highest DMS formation was found with the combined addition of sulphite, GSH and DMSO followed by sulphite/DMSO and GSH/DMSO. In conclusion, the reaction mechanisms of DMSO reduction and their relevance to DMS formation during beer storage are discussed. © 2018 The Institute of Brewing & Distilling