Bottling
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Priming sugars are added to beers that are to be cask- or bottle-conditioned. The object is to provide the yeast with a supply of easily fermented sugars that can indirectly supply the carbon dioxide needed to carbonate the beer, and `bring the beer into condition'. Since the sugars are mostly fermented their nature is not important; sucrose, invert sugar and glucose- or maltose-rich syrups will serve. However, if the preparation contains a proportion of unfermentable material this will remain in the beer and may alter its character.[1]
A priming sugar (or sugars) is any sugar added to a fermented beer with the principal purpose being to start a secondary fermentation in a tank, cask, bottle, or—more rarely—a keg. The end result is natural carbonation and, usually, flavor development.34 The sugar may be added as a solid but is more often added in liquid (syrup) form just prior to racking the beer into a conditioning tank or final container. Yeast, which may be added at the same time as the priming sugar(s), takes up these sugars and produces carbon dioxide. This carbonates the beer in the tank, keg, or package. Priming sugars are usually highly fermentable, with the most common being sucrose, glucose, fructose.[2]
oxygen in the bottle headspace is incorporated into the phenolic fraction of beer.[3]
During beer ageing oxygen can be continuously delivered through the crown into beer in the bottle (25).[4]
Air in the bottle headspace is a source of oxygen that dissolves into the beer.[5]
Aeration of beer during bottling occurs in two different ways: absorption that takes place as the beer is being filled, and absorption from air left in the headspace.[6] The amount of oxygen pickup has the potential to oxidize 100% of beer components.
Oxygen can creep between the crown cork and lip of a bottle, leading to a substantial gas pick-up over time. One approach to prevent this is to use oxygen-scavenging crown corks. These employ metal-catalyzed oxidation of a polymer sandwiched between layers of a polymer such as PET.[7]
- https://www.homebrewtalk.com/threads/seriously-the-easiest-diy-ever-for-bottling-bucket-dip-tube.356581/
- http://www.themodernbrewhouse.com/wp-content/uploads/2016/11/Advanced-Bottle-Conditioning-1.pdf Advanced Bottle Conditioning
- http://www.themodernbrewhouse.com/wp-content/uploads/2016/11/Bottle-Spunding-1.pdf Spunding in the Bottle
- http://www.agraria.com.br/extranet/arquivos/agromalte_arquivo/entrada_de_ar_tampas_de_polivinil_-_ing.pdf
- Owades, J. L., and Jakovac, J. Study of beer oxidation with O18. Proc. Am. Soc. Brew. Chem. 1966, pp. 180-183.
References[edit]
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ McMurrough I, Madigan D, Kelly RJ, Smyth MR. The role of flavanoid polyphenols in beer stability. J Am Soc Brew Chem. 1996;54(3):141–148.
- ↑ Savel J. Negative role of oxidised polyphenols and reductones in beer. BrewingScience - Monatsschrift Brauwiss. 2006;59(Jan/Feb):33–40.
- ↑ Savel J, Kosin P, Broz A. New oxidation destructive analysis (NODA). BrewingScience - Monatsschrift Brauwiss. 2009;62(Sept/Oct):155–163.
- ↑ Nielsen H. The control of oxygen in beer processing. J Inst Brew. 1973;79(2):147–154.
- ↑ Lewis MJ, Bamforth CW. Chapter 12: Oxygen. In: Lewis MJ, Bamforth CW, eds. Essays in Brewing Science. Springer; 2006:131–142.