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Anerobic fermentation

 
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jack
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PostPosted: Thu Oct 27, 2022 5:30 pm    Post subject: Anerobic fermentation Reply with quote

I have been making beer and wine all my life and have read and given lectures on the need to aerate the must or wort before adding the yeast.

Somewhere along the line, I learned that yeast ferments anerobically but not till I reached the ripe old age of 83, had I noticed the contradiction of adding oxygen to something to be fermented without it.

What am I missing?

Jack
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Fri Oct 28, 2022 1:02 am    Post subject: Reply with quote

it's not a particularly simple question.

"In the presence of oxygen, yeast undergo aerobic respiration and convert carbohydrates (sugar source) into carbon dioxide and water. In the absence of oxygen, yeasts undergo fermentation and convert carbohydrates into carbon dioxide and alcohol."

but note that "respiration" is not "fermentation"

typically the idea of "aeration" is more to ensure a good mixing of ingredients vs "injecting oxygen" - i.e. aeration to ensure a physical mixing, less a chemical mixture.
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PostPosted: Fri Oct 28, 2022 1:41 am    Post subject: Reply with quote

Dilbert wrote:
it's not a particularly simple question.

typically the idea of "aeration" is more to ensure a good mixing of ingredients vs "injecting oxygen" - i.e. aeration to ensure a physical mixing, less a chemical mixture.


That does not explain why injecting pure oxygen into the wort is the state of the art method of aerating it.

js

p.s. What is the pint of this absurd confirmation code. It's a real show stopper.
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Fri Oct 28, 2022 12:41 pm    Post subject: Reply with quote

if you join, there's no code.
the code stops the bots.

see
https://byo.com/article/aerating-wort-techniques/
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