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MEASUREMENT OF DISSOLVED OXYGEN IN THE BREWERY
Author(s) -
Pinnegar M. A.
Publication year - 1965
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1965.tb02077.x
Subject(s) - oxygen , fermentation , chemistry , yeast , saturation (graph theory) , food science , oxygen saturation , environmental chemistry , chromatography , biochemistry , organic chemistry , mathematics , combinatorics
A galvanic probe has been used to determine oxygen content in wort and to monitor oxygen uptake by yeast. Worts which had been oxygenated on the cooler proved to be 75–90% saturated, but, when air was not injected, saturation was less than 10%. In fermenting worts, oxygen depletion was virtually complete 90 min. after pitching.