Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer

UDC 663.4

Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer

Tamazian G.A.

Nowadays, despite lots of investigations, there is no single-valued answer on how atmospheric oxygen affects wort preparation. As to fermentation the answer is in the affirmative — aeration is indispensable to make for yeast growth, as well as good process of fermentation. The only question is what to aerate and when. As to this there are two opinions: either to aerate wort, or yeast, all investigations being done either in laboratories or in scale production. There are no data on small businesses.
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Keywords: acetaldehyde, diacetyl, aeration of yeast, wort

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