New insights on preservation of beer with a high oxygen reduction potential

Analytical Session
Frank Verkoelen, Pentair Haffmans, Venlo, the Netherlands

ABSTRACT: Preventing oxygen (O2) pick up during the production and packaging of beer is essential to preserve product quality (freshness) and taste stability and lengthen shelf life. As a result, an increasing focus is being placed on beer’s O2 content during the production and packaging processes. As part of bottle-fermented beer production, O2 is added to the bottles. The addition of yeast for this type of beer reduces the O2 and brings the beer to specification, which should preserve the beer quality during its shelf life. The O2 behavior in beer with high O2 reduction potential, as well as bottle-fermented beer and standard beer was investigated by measuring total packaged oxygen (TPO). The classical Z method of TPO measurement based on measured dissolved oxygen (DO) is compared with TPO based on the differentiated measurement of headspace oxygen (HSO) and DO. The application of differentiated TPO measurement provides valuable new insights into the oxidation/reduction dynamics of beer with high O2 reduction potential; the weaknesses in the classic Z method; and how well the quality of this beer is preserved.

Frank Verkoelen studied mechanical engineering at HTS Venlo and finished in 1982. He has worked for Haffmans BV since 1984, where he started as a project engineer for CO2 recovery. He joined the R&D team in 1987 and became the R&D manager. In 2001 he moved into the quality control product manager position and became the senior product manager responsible for sales of quality control and in-line equipment.