The yeast pre-oxygenation technology consists in processing the harvested yeast so that wort aeration is no longer necessary and wort oxidation can thus be avoided.
The disadvantages of the conventional wort aeration technology are oxidation of wort constituents with undesirable colour and flavour changes, low solubility in high density worts, poor oxygen transfer due to foam formation and the risks of over- or under-aeration resulting respectively in excessive growth and poor attenuation.
During yeast storage, these problems may be overcome by the practice of oxygenating the sterol depleted yeast crop. For this to be achieved, one needs to provide sufficient oxygen in order to meet the metabolic demands of the yeast used for re-pitching.
An excellent oxygen conversion efficiency is possible by using a membrane sparger in a loop configuration.
The Preox's main advantages :
- No more wort aeration resulting in:
- considerably less wort oxidation,
- less excessive foaming during filling of the fermenters,
- elimination of problems with oxygen solubility for high density worts,
- elimination of stalling of the fermentation due to insufficient aeration of the wort,
- no risk of over-aeration with resulting excessive yeast growth.
- Possibility to exactly dose the oxygen needed for rebuilding the yeast's membrane.
- 10 to 15 % gain in fermentation time.
- Homogenous yeast suspension for pitching.
- Constant yeast quality means a constant and better control of the fermentation with regular fermentation cycle times, allowing better production planning.
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