WBA Specialized Lectures - Siebel Institute of Technology
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Quality Assurance and Control

Oxygen Control

Oxidation is a bank account that you cannot withdraw from.
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Keywords

Stability, Quality, Oxidation, Dusting, Sensory, Polyphenols

Description

Did you know that beer has "memory"? Oxidation cannot be reduced. It can only be prevented. And efforts to minimize oxidation must happen from the very beginning of the entire beer production process. This lecture explains the important quality aspects that can impact the product, not only in its initial sensory characteristics, but also in the stability of those same characteristics through its shelf life.


Learning Objectives

  • Explain what oxidation is and its impact in beer
  • Describe the means to reduce oxygen pickup across process

Lecture developed by

Dr. Hugo Patino

Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing  Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).

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Enroll options

Lecture Duration (Narration)
41 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$95.00

Lecture Duration
41 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$95.00

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