Oxygen entrainment can be disastrous for your beverage quality, especially if you intend to package and send off premise!

For example, for beer, during fermentation, yeast will clear out oxygen. But once fermentation is finished, every air bubble, a dead leg, a hose, and a pipe fitting will dump large amounts of oxygen into the beer. And the beer picks up a lot of oxygen from ambient air during filtration, air contamination in bright tanks, and of course the fillers!

The best way to reduce oxygen levels in the post-fermentation brewery processes is to purge all lines, tanks and equipment to rid them of oxygen. However, this is easier said than done… until now!

A powerful technique is to pack all lines and equipment using deoxygenated water, prior to switching to beverage service. In this approach, the beverage is never exposed to a high oxygen environment. This approach not only improves product quality significantly, but also reduces beverage loss.