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Beverage | Beer | Wort Aeration: Monitoring Dissolved Oxygen

Inline monitoring of dissolved gases with robust and diverse process sensors is mandatory for beer quality assessment. An outstanding example is the monitoring of dissolved oxygen (DO) which is unwanted in the final product. It reduces the quality and decreases the shelf life of beer in the final package. Nevertheless, oxygen plays a vital role during the early stage of fermentation where it is genuinely essential for the yeast growth. Anton Paar’s inline oxygen sensor Oxy 510 can be readily implemented directly into the production line. Fast-track your way to optimal aeration by accurate and drift-free measurement!

1 Introduction

To ensure proper fermentation and product quality, the cold wort is aerated to provide the yeast with sufficient oxygen. Oxygen is consumed for the biosynthesis of the very basic building units of the yeast cells, lipids. These form a cell wall which protects the cell interior from the environment. Thus, lipids are essential for yeast reproduction (Figure 1). Once all oxygen is metabolized, there should be enough yeast to properly ferment all sugars in the fermenter. Insufficient oxygen can lead to poor yeast vitality, slow fermentation and affect product quality. In contrast, too high levels of oxygen result into yeast excess which is directly connected to beer loss caused by harvest of yeast after finalized fermentation.

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