INFLUENCE OF AERATION ON PRODUCTION OF BEER BY CONTINUOUS FERMENTATION
Open Access
- 2 January 1961
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 67 (1) , 29-32
- https://doi.org/10.1002/j.2050-0416.1961.tb01753.x
Abstract
A study of the effect of varying intensities of aeration on the rate of production of beer by continuous fermentation shows that, under selected virtually anaerobic conditions, the yeast grows slowly and the rate of production of beer is therefore low. At low air-flow rates, the yield of beer is high and yeast crops and alcohol contents of the beers are similar to those encountered in conventional fermentations. High rates of air-flow lead to the production of large crops of yeast and to beers having low contents of alcohol.Keywords
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