LOSS OF SULFUR-DIOXIDE DURING STORAGE OF BOTTLED AND CANNED BEERS

Loss of sulphur dioxide (SO2) from beer occurred during storage. The r ate of loss of both total and free SO2 was pseudo-first-order with res pect to time. The rate constant for the reaction increased with increa sing temperature in the range 0-40 degrees C and was dependent to some extent on initial SO2 concentration. Typically, the half-life of SO2 in beer stored at 25 degrees C was about 6 months. Storage of beer at 0 degrees C considerably reduced the rate of SO2 loss (half-life about 35 months), but did not prevent it. The fate of this lost SO2 is not known.