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.
VIEW PRESENTATION 103
