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Do you know why cold wort is oxygenated How to do oxygen

Do you know why cold wort is oxygenated? How to do oxygen?
 
Brewer's yeast is a parthenogenic microorganism that grows and multiplies under aerobic conditions and undergoes alcoholic fermentation under anaerobic conditions. Before entering the beer fermentation stage, the yeast needs to multiply to a certain number, and this stage is oxygen dependent. Therefore, it is necessary to supply oxygen to the yeast by passing sterile air into the cold wort during beer brewing, so that the dissolved oxygen in the wort reaches 8 to 10 mg/l.
 
In order to enhance the dissolving effect of the air in the wort, very small air bubbles must be introduced and mixed with the cold wort in the form of eddy currents. In order to make the dissolved oxygen in the wort reach 8 to 10mg/I, theoretically about 3L of air per hundred liters of wort is needed, but in actual beer brewing process, 10 times the amount of air should be passed in. Because some of the air overflows before it is dissolved, the distribution of the air is not completely uniform.
 
In addition, as the temperature and concentration of wort increase during beer brewing, the solubility of oxygen decreases. The wort oxygenation device is usually installed at the outlet of the cold wort of the plate heat exchanger. After the compressed air pressure reduction, through the air flow meter and air filter into the wort oxygenation device, so that the wort and air fully mixed into the breeding tank or fermentation tank. Wort oxygenation device has many kinds, the most commonly used is venturi tube, its structure and working principle as shown in Figure 3-12.
 
Figure 3-12 Schematic diagram of how a venturi works.
 
1-Stratified fluids; 2-tubing tight sections; 3-bacteria air nozzles; 4-turbulent fluids; 5 sight glass.
 
A venturi tube is a tube with a large cross-section at both ends and a tightened section in the middle. When wort flows through a venturi tube, the flow rate increases due to a sudden decrease in cross-section. In the tight section into the sterile air, it will be quickly absorbed into the wort, and in the form of tiny bubbles evenly dispersed in the high-speed flow of wort in the cross-sectional increase in the formation of eddy current state, conducive to the wort and dispersed, fine bubbles full contact and mixed evenly during beer brewing.



 
 
Edited by Amy
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