Determination of Volatile Sulfur Compounds

Brenner, M. W.; Owades, Joseph L.; Golyzniak, R.

doi:10.1080/00960845.1954.12006420

Proceedings. Annual meeting - American Society of Brewing Chemi

1954

DOI: 10.1080/00960845.1954.12006420

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Determination of Volatile Sulfur Compounds

M. W. Brenner¹,

Joseph L. Owades²,

R. Golyzniak³

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1963

1974

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Cited by 7 publications

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Control of Sulphury Impurities in Beer Aroma

Thorne¹,

Helm²,

Svendsen³

1971

Journal of the Institute of Brewing

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Volatile sulphur compounds, particularly hydrogen sulphide and mercaptans, are normal products of yeast metabolism. Although they tend to be purged out of beer during fermentation and maturation, it is not uncommon for finished beer to retain enough of them—up wards of 0·02 ppm as sulphur—to impair its aroma. The addition of a small amount of copper sulphate to sulphury beer cleanses its aroma by transforming volatile sulphur into non‐volatile copper sulphide and mercaptides, but since a considerable proportion of this added copper is liable to be inactivated by complexing with nitrogenous constituents of the beer, the removal of sulphur may necessitate the addition of so much copper as to threaten the shelf life of the beer. It has been found that not only may traces of copper be dosed electrolytically into beer with great precision but that the copper so dosed reacts nearly quantitatively with the volatile sulphur present, thus abolishing the latter with no appreciable increase in the net copper content of the beer. The process has given satisfactory results on an industrial scale, improving the flavour of beers without prejudice to their other characteristics.

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Control of Sulphury Impurities in Beer Aroma

Thorne¹,

Helm²,

Svendsen³

1971

Journal of the Institute of Brewing

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Simultaneous Fluorometric Microdetermination of Hydrogen Sulphide and Volatile Thiols in Beer

Brenner¹,

Khan²

1974

Journal of the Institute of Brewing

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Nature, origin and prevention of hydrogen sulphide aroma in wines

Rankine

1963

J Sci Food Agric

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The nature and origin of ‘hydrogen sulphide’ aroma in young wines is studied and means sought for controlling and preventing its occurrence. The aroma is due to hydrogen sulphide and traces of ethanethiol and is formed from bisulphite and elemental sulphur, but not from sulphur‐amino‐acids. The amount formed from elemental sulphur is inversely proportional to particle size. Vineyard sulphur dusts and sprays can give rise to hydrogen sulphide if applied shortly before harvest. Yeasts differ in their power to produce hydrogen sulphide during fermentation and prevention depends on the use of a strain selected for minimal production. Low pH and high fermentation temperature encourage formation. Wine stored on its yeast can produce hydrogen sulphide from elemental sulphur but not bisulphite. The presence of several metals is deleterious especially with large amounts of sulphur dioxide. Removal is best affected in the early stages of development of the aroma by addition of sulphur dioxide and aeration. The mechanisms of aroma formation are discussed.

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Determination of Volatile Sulfur Compounds

Cited by 7 publications

References 0 publications

Control of Sulphury Impurities in Beer Aroma

Control of Sulphury Impurities in Beer Aroma

Simultaneous Fluorometric Microdetermination of Hydrogen Sulphide and Volatile Thiols in Beer

Nature, origin and prevention of hydrogen sulphide aroma in wines

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