Kvasny Prum. 1966; 12(4): 73-77 | DOI: 10.18832/kp1966014

Efffect of aeration upon the continuous fermentation of wort.Peer-reviewed article

M. KAHLER, Z. ČÁSLAVSKÝ

The article deals with the effect of various concentrations of dissolved oxygen upon the growth of yeast in the stationary fermentation processes, as well as in continuous systems with aeration in the first stage. The amount of the dissolved oxygen was determined by polarographic methods using theClarkelectrode. Under optimum aerating conditions the concentration of yeast in the first tun was stable for 5 weeks. Excessive aeration results in higher concentrations of higher alcohols and deteriorated the taste of beer.
(In Czech, English summary only)

Keywords: sweet wort, continuous fermantation, aeration

Published: April 1, 1966