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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Influence of aeration conditions on acetaldehyde and diacetyl
content in unfiltered beer
Tamazian G.A.
Keywords: acetaldehyde, diacetyl, aeration of yeast, wort
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of aeration conditions on acetaldehyde and diacetyl
content in unfiltered beer
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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License