Required for biosynthesis of sulfur-containing amino acids, which are essential for yeasts.At high concentrations, sulfates may be reduced to sulfur dioxide and hydrogen sulfide, which confer undesirable aroma and flavor characteristics in beer.
extracted during mashing.The important point is that each of the enzymatic reactions have optimum temperatures that are likely different from one another. By extracting the reactants in step-wise fashion, it is possible to coordinate the optimum or near-optimum temperature of a particular enzyme with the appearance of its substrate. For example, a particular a-amylase may hydrolyze its substrate at 45°C, but a different amylase (perhaps a p-amylase) may have a temperature optimum of 60°C. If the mash was heated directly to 60°C, then the a-amy-lase would not have had enough time at 45°C to perform its job.
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