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THE CONTROL OF OXYGEN IN BEER PROCESSING *
Author(s) -
Nielsen Henning
Publication year - 1973
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.2050-0416.1973.tb03517.x
Subject(s) - oxygen , titration , fermentation , chemistry , redox , yeast , pulp and paper industry , process engineering , food science , inorganic chemistry , biochemistry , organic chemistry , engineering
The content of reducing substances in wort and beer at different stages of production can be estimated by measuring Redox Titration Values; dissolved oxygen is satisfactorily determined by means of the Hays Oxygen Meter. Taken in conjunction, these two figures can be used to indicate stages where oxidation is likely to occur and where particular care must be taken during processing in the brewery. Procedures are suggested for minimizing oxygen pick‐up and the use of anti‐oxidants is briefly discussed. The efficiency of yeast as an anti‐oxidant during secondary fermentation is emphasized.