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I know this is an old post, but I would like to add a point to the discussion. Oxidation in beer is primarily a concern for heavily hopped styles. From my understanding and experience, oxidation leads to diminished returns on hop aroma and staling of the hop compounds. Since dry hopping often involves racking to secondary, I think metabisulfite added at this ...


I am assuming that you are making wine. For beer, neither sorbate nor SO2 have a place, since homebrew either creates carbonation from fermentation in the bottle or via CO2 injection in a keg, and usually there is no residual sugar to worry about for "re-fermentation" later in either case given timelines for deciding when to bottle/keg, meaning ...

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