ELSHANI, Arsim and HOXHA, Ibrahim and SHALA, Nexhdet (2026) IMPACT OF OXYGEN ON BEER QUALITY PARAMETERS DURING INDUSTRIAL BREWING: A CASE STUDY OF PEJA BREWERY (KOSOVO). In: INTERNATIONAL CONFERENCE “FROM RESEARCH TO APPLICATION”, 20 May, 2026.
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Abstract
Oxygen is a critical factor influencing beer quality, stability, and shelf life. This study investigates the impact of oxygen at different stages of industrial beer production, using Peja Brewery (Kosovo) as a case study. Dissolved oxygen (DO) and total package oxygen (TPO) were monitored during wort processing, fermentation, filtration, and packaging. Results showed that controlled oxygenation before fermentation (8–10 mg/L DO) is essential for optimal yeast performance, while oxygen ingress after fermentation significantly reduces product stability. TPO values ranging from 20 to 120 ppb were associated with substantial differences in shelf life, flavour stability, and oxidative compound formation. Beers with TPO below 30 ppb maintained high sensory quality for up to 6–9 months, whereas higher oxygen levels accelerated flavour deterioration and formation of stale aldehydes such as trans-2-nonenal. Industrial oxygen control systems, including inert gas blanketing and closed transfer systems, significantly reduced oxygen exposure. The study confirms that oxygen management is a key determinant of beer quality in industrial brewing systems.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Social Sciences |
| Depositing User: | Unnamed user with email zshi@unite.edu.mk |
| Date Deposited: | 10 Sep 2026 13:30 |
| Last Modified: | 10 Sep 2026 13:30 |
| URI: | http://eprints.unite.edu.mk/id/eprint/2401 |
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