Sulfur dioxide （SO2） played a very important role in beer flavor stability. As an antioxidant, SO2 in beer could combine with oxygen molecules.
啤酒中的SO2对啤酒的风味稳定性有很重要的作用,当啤酒中含有SO2时,SO2首先可以与氧分子结合起到抗氧化剂的作用;另外SO2还可以同羰基化合物结合形成风味阀值高的络合物而掩盖了啤酒的老化。
参考来源 - 啤酒中的SO·2,447,543篇论文数据，部分数据来源于NoteExpress
The main research is flavor stability of boiled dumplings in freezing period.
主要研究在冷藏期间，水饺风味的稳定性。
Flavor stability of beer is increasing becoming the limiting factor in beer quality.
啤酒的风味稳定性已成为影响啤酒质量的一个限制性因素。
The results indicated that the use of such strain in beer production could achieve ideal effects and improve beer flavor stability.
最后确定双乙酰还原好的酵母菌株用于生产上，达到理想的效果，从而提高了啤酒风味稳定性。
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