MEASUREMENT OF DISSOLVED OXYGEN IN THE BREWERY
Open Access
- 12 November 1965
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 71 (6) , 490-491
- https://doi.org/10.1002/j.2050-0416.1965.tb02077.x
Abstract
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.Keywords
This publication has 1 reference indexed in Scilit:
- The design and performance of temperature compensated electrodes for oxygen measurementsJournal of Scientific Instruments, 1964