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 flavors.
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.