Sulphitation sugars

Sometimes BHT and BHA along with citric acid are added to produce more effect. Sulphur dioxide and sulphite are useful antioxidants for wine and beer, sugar syrups and cut, peeled or dried fruits and vegetables. 

Extraneous Substances.—Besides being replaced or mixed with other extracts, tanning extracts may be adulterated with extraneous substances, such as sugars (glucose, molasses), dextrin, sulphite cellulose liquors (lignorosin) or mineral salts (e.g., sodium sulphate). 

Many reactions can be induced by the presence of hydrogen ions as a catalyst, among them the saponification of esters, and the inversion and mutarotation of sugar. The opposite effect of retardation has sometimes been observed Lapworth and Hann 4 noticed it in connexion with the establishment of equilibrium between ketonic and enolic substances and Kerp and Baur5 noted the same phenomenon in regard to the formation of primary sulphite derivatives of arabinose, dextrose, and other substances. 

The restrictive conditions of the biological aging process of wine (namely low pH, presence of sulphite, high ethanol and acetaldehyde concentrations, lack of sugars and low oxygen concentration) are compatible with only a few S. cerevisiae races. Also, the presence of specific flor races has been correlated with the aging stage of the wine and the sensory features of the end product (Mesa et al. 2000). 

Grbin et al. 2007). ATHP reduction may lead to EHTP. As ethanol is a precursor, mousy off-flavour occurs after alcoholic fermentation, preferably after lactic acid bacteria activity. It seems that the formation of mousiness may be induced by oxidation but it is not clear if the effect is on the microorganisms or in any chemical reaction stimulated by the redox potential. Other agents claimed to affect its production (high pH, low sulphite, residual sugar content) (Lay 2004 Snowdon et al. 2006 Romano et al. 2007) are also stimulators of microbial activity and so the true mechanisms are not yet clarified, but the non-enzymatic chemical synthesis has been ruled out in D. anomala (Grbin et al. 2007). 

Whether the source of the fermentable sugars is the cellulose or he lignin of the wood has long been a subject for debate and has also ieen the occasion of considerable investigation but the fact remains hat a wood cellulose like Boda or sulphite pulp has been found to... 

The conditions under which glycerol is formed as the result of fermentation of sugars have been investigated carefully in recent years. The war of 1914-1918 gave an impetus to the study, as large quantities were required for explosives (96) and the supply of fat available for the preparation in the usual way did not appear to be adequate. It was found that if the fermentation is allowed to take place in the presence of from 20 to 30 per cent of sodium sulphite, the yield of glycerol is very largely increased over that ordinarily obtained (69),... 

Ingles, D.L. The formation of sulphonic acids from the reaction of reducing sugars with sulphite, A jf. J. 

The production of juices for the direct manufacture of white sugar requires a more thorough elimination of non-sucrose compounds. This is achieved in the sulphitation process by the addition of milk of lime and sulphur dioxide and removal of calcium sulphite. 

Alcoholic fermentation of the sugars in the sulphite liquor and subsequent distillation of the resulting beer, which leaves behind a low sugar content lignosulphonate. 

Bar-Sinai Y.L., Wayman M., Separation of sugars and hgnin in spent sulphite liquor by hydrolysis tmd ultiafiltration, Tappi J., 59(3), 1976,112-114. 

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