THE CONTROL OF OXYGEN IN BEER PROCESSING*
Open Access
- 4 March 1973
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 79 (2) , 147-154
- https://doi.org/10.1002/j.2050-0416.1973.tb03517.x
Abstract
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.Keywords
This publication has 4 references indexed in Scilit:
- A Portable Analyzer for Measuring Dissolved Oxygen in BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1967
- Rapid Determination of Dissolved Oxygen in Wort and BeerProceedings. Annual meeting - American Society of Brewing Chemists, 1967
- OXIDATION DURING PRE-BOTTLING STORAGE AND A COMPARISON OF METHODS OF DETERMINATIONJournal of the Institute of Brewing, 1961
- A Method for the Determination of Dissolved Oxygen and its Application to the Brewing ProcessProceedings. Annual meeting - American Society of Brewing Chemists, 1960