Kvasny Prum. 1958; 4(10): 220-221 | DOI: 10.18832/kp1958028

Binding of atmospheric oxygen in beer.Peer-reviewed article

J. HUMMEL

While studying effects of oxidation on the final bottle beer quality, besides total atmospheric, also dissolved and residual air in the bottle neck must be studied. The analysis conducted in the study proved that the residual air in the bottle neck can be reduced up to 0.1 ml by mechanical foaming prior to closing the bottle. The author also mentioned the possibility of protection of beer against dissolving oxygen. Besides the increased care at bottling, it is mainly the use of CO₂ at filling the bottles and pre-filling of pressure tanks. Use of carbonic acid obtained during fermentation in the brewery is recommended. (In Czech, English summary only)

Keywords: beer, oxygen, quality

Published: October 1, 1958