Kvasny Prum. 1957; 3(12): 265-269 | DOI: 10.18832/kp1957050

The binding of oxygen in the wort production.Peer-reviewed article

J. DYR, G. HERLÍKOVÁ

The influence of absorbed oxygen in the wort during the process starting wirth the wort kettle till to fermentation room is followed in this article. There were investigated worts of different strength. It was found, that the absorption of oxygen in the high gravity wort (10 % wt.) is lower, that in the case of low gravity wort (7 % wt.). Maximal absorption occurs in the drizzling wort cooler. The oxidating ability of wort generally ceases during the cooking of hops. The reduction ability of wort rises during the cooking of hops and ceases again the cooling process. The relationship between pH and oxygen content as well as between pH and reduction ability has not been found. The same may be said about relationship between the quality of cold sludge separated in the cooling ship and content of oxygen. The separation of cold sludge in the cooling ship is influences by the boiling time of the wort. With the prolongation of boiling time rises the separation of proteins by 6 - 9 %.
(In Czech, English summary only)

Keywords: sweet wort, oxygen, binding

Published: December 1, 1957