THE INFLUENCE OF DISSOLVED OXYGEN ON FERMENTATION IN A SELECTED CONTINUOUS SYSTEM

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Abstract
A system of continuous fermentation, in which all the sequential changes which normally occur during the course of a batch fermentation are reproduced, has been used to study the effects of several concentrations of dissolved oxygen in the wort on the behaviour of the yeast and on the development of compounds which influence aroma and flavour in the subsequent fermentation. Although the higher levels of oxygen resulted in slightly greater rates of yeast growth there were few or no detectable differences in aroma and flavour. It is concluded that, under the operational conditions of this system, the concentration of dissolved oxygen in wort is of relatively minor importance and that it has little influence upon the subsequent fermentation.

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