Oxygenation question

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falconnuke

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This may seem a bit random, but I'm a little confused about the biological reason for oxygenation/aeration. Fermentation, being an anaerobic process, seemingly would benefit from minimization of the oxygen content of the fluid. Is it in order to minimize the stress on the yeast, leading possibly to greater yeast activity (and thus more fermentation)/
 
Yeast can reproduce either aerobically or anerobically. We introduce oxygen at the beginning to increase yeast cell count and start contributing to the flavor profile. Once the O2 is depleted, they go nuts on the maltose & other sugars.
 
Fermentation may be anerobic, but Yeast reproduction requires oxygen. You give them a good dose of O2 at the start so they can build up a good cell count in your wort to do an good job when they go to their anaerobic stage and start munching up the sugars. That's what happens in the lag time between pitching and the start of fermentation.
 
Revvy said:
Fermentation may be anerobic, but Yeast reproduction requires oxygen. You give them a good dose of O2 at the start so they can build up a good cell count in your wort to do an good job when they go to their anaerobic stage and start munching up the sugars. That's what happens in the lag time between pitching and the start of fermentation.
Click to expand...

^this. you don't wanna taste beer that was fermented by yeast that reproduced in an anaerobic environment.
 

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