Preservation of beer
Sulphur compounds play a significant role in brewing, contributing both positive and negative sensory attributes. While some sulphur compounds enhance aroma complexity, others lead to undesirable off-flavours. Understanding their origins, yeast metabolism pathways, control measures and key parameters when using it as a preservative are essential for brewers seeking to optimize beer quality.
The Role of Sulphur Compounds in Brewing: Production, Impact, Management and its use as a Preservative.
We assessed the effectiveness of ANTIOXIN SBT
The results were a substantial lowering in aging compounds, helping to prevent stale or aged flavours and demonstrating its effectiveness in prolonging beer shelf life by reducing specific oxidative compounds and providing oxidative stability