The dissolved oxygen analyzer and its applications in improving beer quality

W. Hunt, O. Espadas, and S. Lopez Lee

Abstract
The authors describe and discuss an adaptation of a dissolved oxygen analyzer intended for water to a system for beer; together with a system for the required calibration of the instrument. In addition to benefits concerning beer quality relating to flavor, colloidial stability, and chill resistance, the use of the instrument has resulted in an improved performance of a membrane filtration bottling operation. Mention is made of the possibility that an oxyprotein is present in beer of high oxygen content. Further investigation by a laboratory equipped for basic research relating dissolved oxygen to beer quality in general should prove beneficial to the brewing industry.