Application note: Why measure dissolved oxygen in the brewery?

Document ID

Document ID CO260

Published Date

Published Date 29/05/2018
Application note: Why measure dissolved oxygen in the brewery?
Beer contains many substances that react on exposure to oxygen. These oxidation reactions are greatly accelerated by warm storage and pasteurisation, since oxidation is more rapid at higher temperatures. Neglect of proper oxygen levels can cause noticeable changes in taste and clarity of the fi nal beer. Care must be taken throughout the brewing process to minimise oxygen pickup from air. The last, and perhaps the most critical step, is the elimination of oxygen addition in the packaging operation. All steps, from the fermenter to the package, must be taken into account since this oxidation is an additive process, resulting in the reduction of your product’s shelf life expectancy and taste.
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