Optimization of the dissolved oxygen supply for high-gravity brewing

摘要

The use of high-gravity brewing necessitated the optimization of fermentations with regard to limiting yeast nutritional factors. These factors were previously found to be usable nitrogen and substances synthesised in the presence of dissolved oxygen(DO). The DO opti- mization regime for an industrial brewer's yeast strain cropped tigated and determined. it was found that, for this yeast strain cropped fresh from the brewery, the optimal wort DO concentration at the time of inoculation was 16 mg/L DO.