OXYGEN IN BREWERY FERMENTATION
Open Access
- 6 May 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (3) , 252-259
- https://doi.org/10.1002/j.2050-0416.1974.tb03614.x
Abstract
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.Keywords
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