Influence of aeration conditions on acetaldehyde and diacetyl content in unfiltered beer Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2072-2389

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

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.
Read the full article

Keywords: acetaldehyde, diacetyl, aeration of yeast, wort

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132