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Abstract
Loss of sulphur dioxide (SO 2) from beer occurred during storage. The rate of loss of both total and free SO 2 was pseudo-first-order with respect to time. The rate constant for the reaction increased with increasing temperature in the range 0–40 °C and was dependent to some extent on initial SO 2 concentration. Typically, the half-life of SO 2 in beer stored at 25 °C was about 6 months. Storage of beer at 0 °C considerably reduced the rate of SO 2 loss (half-life about 35 months), but did not prevent it. The fate of this lost SO 2 is not known.
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