Comment empêcher l'oxygène d'entrer dans le processus de brassage

Aeration is of great benefit to the yeast at the start of a fermentation, but it doesn’t take long for oxygen to become the enemy. Oxygen is both friend and foe for brewers. It gives the yeast what it needs to breathe and grow during fermentation, but after the yeast has done its job, it becomes the number one enemy of bright and expressive flavors. In this article, we’ll explore effective strategies and best practices for preventing oxygen from entering the brewing process.

What is oxygen? Why is it important in beer fermentation?

Oxygen is a chemical element with atomic number 8 and symbol O. It is a reactive gas that is essential to life on Earth. Oxygen is also an important element in the beer fermentation process. During fermentation, yeast cells consume sugar and produce alcohol and carbon dioxide. This process requires the presence of oxygen, which is necessary for yeast cells to grow and reproduce. Without enough oxygen, yeast cells cannot produce the enzymes and compounds needed for fermentation.

suitable equipment

Investing in quality equipment is critical to minimizing oxygen exposure.
Consider the following:

Use oxygen-impermeable materials for storage and handling, such as stainless steel or food-grade plastic.
Ensure the airtight seal of fermentation vessels, kegs, and other containers.
Use equipment with minimal headspace to reduce the amount of air that comes into contact with the beer.

How to Control Oxygen Content in Beer Fermentation

Brewers can use a variety of techniques to control oxygen levels during fermentation.

Proper wort aeration: Proper wort aeration is essential to ensure that the yeast cells have enough oxygen for fermentation. Brewers can aerate wort using some methods, including shaking the wort, using oxygen stones, or using pure oxygen.
Temperature control: Maintaining a constant temperature during fermentation helps control the oxygen content in the wort. As mentioned earlier, lower temperatures may result in lower oxygen levels.
Proper Yeast Handling: Proper yeast handling is also important in controlling oxygen levels during fermentation. This includes making sure the yeast is healthy and active, as well as storing it to prevent contamination.
Use of the Headspace Blanket: The headspace blanket is a layer of gas that sits on top of the fermentation vessel to help prevent oxygen from entering the wort. This can be achieved by using gases such as carbon dioxide or nitrogen.

maintain good hygiene

Maintaining strict hygiene practices is essential to prevent contamination and oxygen ingress. Oxygen can enter through cleanliness vulnerabilities, so focus on the following areas:

clean and sanitize all brewing equipment, including fermenters, hoses, and valves, to cut any potential source of oxygen ingress.
Pay special attention to seals, gaskets, and connections to ensure they are free of contaminants and are sanitized.
inspect and replace worn or damaged seals to maintain airtight conditions.

minimize diversion

Excessive shifting throughout the brewing process introduces oxygen.
Reduce the number of transfers by:

Use dedicated fermenters equipped with airlocks to cut the need for shelves during primary fermentation.
Consider conical fermenters with built-in yeast harvesting, eliminating the need for more transfers.
A closed-loop transfer system minimizes exposure to oxygen during the transfer from fermenter to keg or bottle.

control carbonation

During carbonation, special care should be taken to cut oxygen exposure.

Choose carbonation methods that limit oxygen exposure, such as natural carbonation in closed fermentation vessels or backpressure filling in kegs or bottles.
Avoid excessive stirring or splashing during carbonation to prevent oxygen absorption.
Kegs and bottles are purged with carbon dioxide before filling to exclude residual oxygen.

use inert gas

Adding inert gas can replace oxygen and form a protective layer. Cover open containers, such as fermenters or bright tanks, with carbon dioxide or nitrogen before transferring or packaging beer. Purging packaging containers (kegs, bottles, cans) with an inert gas to drop oxygen before filling.

Consider packaging options

Choose a packaging option with superior oxygen barrier properties:

Choose canned instead of bottled, because canned can better prevent oxygen from entering.
If using a bottle, choose a dark glass bottle and make sure it is sealed with an oxygen-absorbing cap or closure.
Temperature. beer should be kept cold enough to still be foamy when poured (34°F/1°C).
Rinse/sterilize packaging. Oxygenated sanitizers and even undegassed residual rinse water can increase dissolved oxygen.

Optimizing the filling process

Pay attention to filling procedures to reduce oxygen exposure during packaging:

Adopt automatic filling equipment to cut oxygen absorption.
Use hypoxic or back pressure filling machines for kegs and bottles to maintain controlled conditions.
Flush the packaging container with an inert gas immediately before filling it to remove any residual oxygen.

in conclusion

Preventing the ingress of oxygen is critical for breweries to maintain the quality and consistency of their beer. Brewers can reduce the risk of oxygen exposure throughout the brewing process by employing proper equipment, maintaining good sanitation, minimizing transfers, controlling carbonation, utilizing inert gases, selecting appropriate packaging options, and optimizing the filling process. A vigilant approach to oxygen prevention will result in better beer taste and longer shelf life, providing a pleasurable experience for beer lovers. Cheers to anaerobic brewing!

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