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Kvasny Prum. 1977; 23(3): 49-51 | DOI: 10.18832/kp1977006
The authors outlines principles of methods used to measure the amount of oxygen dissolved in beer and describes electrodes as well as digital and analogue measuring instruments required for the discussed techniques. Special attention is paid marks available inCzechoslovakia. As an example are presented the results of analysis of 12% beer. Though as far as wort is concerned, intensive aeration is desirable, since it induces fermentation, in all subsequent stages of brewing process the presence of oxygen is harmful. It deteriorates organoleptic properties of beer and accelerated formation of physical turbidity.
(In Czech, English summary only)
Published: March 1, 1977