Oxygen analysis and control in breweries

Carefully monitoring and controlling oxygen level is crucial during the brewing process. In certain stages of the brewing process the presence of oxygen is detrimental, while for some processes controlled levels of oxygen are necessary. For example, oxygen influences brewing productivity: yeast needs approximately 10-12 ppm oxygen to thrive. However, too much oxygen leads to oxidative formation and degradation of flavors.

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Application/ServiceMeasurementGas StreamAnalyzer Options
Carbonation in bottling process0-1% O2CO2 GPR-2600
Application/ServiceMeasurementGas StreamAnalyzer Options
Quality control of CO2 cylinders used in beverage dispensing0-10 ppm O2CO2 GPR-1600
GPR-1200
Application/ServiceMeasurementGas StreamAnalyzer Options
Quality of the carbon dioxide injected into fermentation process0-10 ppm O2CO2 GPR-1600
GPR-1200
Application/ServiceMeasurementGas StreamAnalyzer Options
Quality control of CO2 delivery tankers0-10 ppm O2CO2 GPR-1600
GPR-1200
Application/ServiceMeasurementGas StreamAnalyzer Options
Off-line fermentors0-10 ppm O2CO2 GPR-1600
GPR-1200
Application/ServiceMeasurementGas StreamAnalyzer Options
Head space monitoring of wood barrels0-10 ppm O2CO2 GPR-1600
GPR-1200
Application/ServiceMeasurementGas StreamAnalyzer Options
Monitoring of oxygen deficiency and CO2 levels must also be independently measured. 19.5% O2CO2, Air GPR-35
Application/ServiceMeasurementGas StreamAnalyzer Options
Head space monitoring of fermentors, brew tanks and storage tanks0-10 ppm O2CO2 GPR-1600
GPR-1200
 
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2855 Metropolitan Place,
Pomona, CA, 91767
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909-392-6900