Dissolved oxygen (DO) measurements are required throughout the beer brewing process. In the initial stages of the fermentation process, yeast needs high oxygen levels to maintain metabolism. In the later stages of fermentation, oxygen levels decrease as alcohol and CO2 increase.
Image Credit: Hamilton Process Analytics
Downstream from the fermentation process, oxygen measurement serves as a quality control check. Excess oxygen in the finished product decreases the shelf life and stability of the beer – thus degrading its taste and color.
Sensors employed in brewery operations face challenging conditions. They need to endure regular chemical cleaning and disinfection after every batch. The sensor may also be exposed to solids (such as hops and grains).
DO sensor in the wort line at Bitburger Brewery. Image Credit: Hamilton Process Analytics
Hamilton offers multiple DO sensors for the brewing industry, including portable DO measurement devices. VisiTrace® mA, VisiFerm® mA, and Beverly® are portable optical DO sensors carried by Hamilton. The OxyGold® B is a polarographic DO sensor.
This information has been sourced, reviewed and adapted from materials provided by Hamilton Process Analytics.
For more information on this source, please visit Hamilton Process Analytics.