Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2019

Sulfur Metabolism During Brewing

MBAA TQ https://doi.org/10.1094/TQ-56-2-0525-01 | VIEW ARTICLE
 
Graham G. Stewart (1) and David S. Ryder (2). 1. International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS (Retired). 2. Miller Brewing Co., Milwaukee, WI 53201, U.S.A. (Retired).
 
Abstract
Sulfur metabolism plays an important role during the brewing process, particularly, but not exclusively, as part of wort fermentation and beer maturation. The critical sulfur compounds are hydrogen sulfide, sulfur dioxide, dimethyl sulfide, and thiols, and all of them contribute to beer flavor. In addition, sulfur-containing amino acids are critical for yeast metabolism. Hop components containing sulfur also contribute to beer character, particularly the light-struck reaction.

Keywords: beer flavor, fermentation, flavor stability, dimethyl sulfide, hydrogen sulfide, light-struck reaction, sulfur dioxide, sulfur-containing amino acids, thiols, yeast health (ale and lager)