Testing of the influence of initial oxygen concentration in concentrated wort on the course fermentation
2001
Stojanovic, B. (Pivara Pancevo, Pancevo (Yugoslavia)) | Baras, J. | Paunovic, S.
The test results show that fermentation rate of concertrated worts can be increased with larger amounts of pitched yeast, but this also increases ester synthesis. In the same time, increasing of aeration degree may abate ester synthesis to the tolerated limit. It has been shown that each initial wort concentration has a correspondent amount of pitched yeast and aeration degree. The higher wort concentration is, the larger initial yeast amount and higher aeration intensity are needed. It has also been shown that initial oxygen concentration in wort can be reduced if aeration is carried out during main fermentation.
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