Dissolved oxygen measurements are needed throughout the beer brewing process. Yeast in the fermentation process initially requires high oxygen levels to maintain metabolism. Toward the end of fermentation, the oxygen drops to trace levels as alcohol and CO2 increase. Downstream from the fermentation process, oxygen measurement serves as a quality control check. Excessive oxygen in the final product can reduce the shelf life and stability of the beer and degrade its taste and color.
Sensors used in brewery processes often have a difficult life. They must withstand frequent chemical cleaning and disinfection after each batch. The sensor may be exposed to solids such as grains and hops. Hamilton carries multiple sensors for the brewing industry, including portable DO measurement devices.
DO sensor in the wort line at Bitburger Brewery