Carefully monitoring and controlling oxygen level is crucial during the brewing process. In certain stages of the brewing process the presence of oxygen is detrimental, while for some processes-controlled levels of oxygen are necessary. For example, oxygen influences brewing productivity: yeast needs approximately 10-12 ppm oxygen to thrive. However, too much oxygen leads to oxidative formation and degradation of flavours. It is essential to keep oxygen at the desired low levels during beer production and monitor the O2 with an O2 analyzer. This ensures the highest quality of the final product is maintained.
Carbon Dioxide is produced during the fermentation process. In enclosed spaces, this can pose a danger to staff working in the area. Ambient oxygen monitors provide a warning alarm if the oxygen level falls to below 19.5%. Carbon Dioxide must be monitored separately.
Some of this CO2 generated as a by-product of the fermentation process is gathered and used for other applications in the food
Some beer is carbonated after fermentation is complete, using bottled CO2. Trace oxygen measurements are used to check the quality of the gas cylinders on arrival and before use.