Kvasny Prum. 1979; 25(9): 193-197 | DOI: 10.18832/kp1979028

What information offers literature on an important problem for brewing industry, i.e. on dissolved air oxygen.Peer-reviewed article

J. ŠAVEL, J. MOŠTEK

The article is essentially a survey covering roughly 100 sources dealing with the problem of dissolved air oxygen and is divided as follows: solubility of oxygen in wort and beer, methods used to measure the amount of dissolved oxygen (gasometry, colorimetry electrochemical methods, gas chromatography), oxygen in sweet wort, its role in fermentation processes, its effects on beer, changes taking place during filtration, bottling and casking, measures and devices reducing its concentration.
(In Czech, English summary only)

Keywords: oxygen, air, brewing industry

Published: September 1, 1979