Beverage | Beer | Dissolved Oxygen in the Brewery! Where?

Wanted or unwanted, planned or unplanned, dissolved oxygen in the brewery is a basic quality parameter everyone, from start to finish.

1 Cold Wort Aeration

To ensure proper fermentation and product quality, the cold wort is aerated to provide the yeast with sufficient oxygen so that, once all oxygen is metabolized, there is enough yeast to properly ferment all sugars in the fermenter. Insufficient oxygen can lead to insufficient yeast vitality, slow fermentation and affect product quality.

2 Compressed Air vs. Pure Oxygen

There are two schools of thought when it comes to wort aeration, compressed air or pure oxygen, both having distinct advantages and disadvantages.

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