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OXYGEN IN BREWERY FERMENTATION
Author(s) -
Kirsop B. H.
Publication year - 1974
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.2050-0416.1974.tb03614.x
Subject(s) - oxygen , fermentation , chemistry , food science , pulp and paper industry , organic chemistry , engineering
In suitable circumstances, yeast activity during brewery fermentation may be controlled by regulation of the supply of oxygen. Yeasts can be divided into four classes depending on their susceptibility to such control. Propagation methods and wort composition influence the magnitude of the requirements for oxygen. Variation in oxygen availability, by modifying yeast activity, can affect beer flavour. The role of oxygen in yeast metabolism in brewery fermentation is surveyed.