Oxygen And Beer: Is It Safe To Mix?

Drinking alcohol can have several effects on the body, and one of these is its impact on oxygen levels. Alcohol can affect oxygen levels in the body in several ways, including disrupting breathing during sleep, reducing oxygen saturation in the blood, and causing agglutination or clumping of red blood cells, which can interfere with oxygen distribution to tissues, cells, and organs. While the impact of alcohol on an individual's oxygen levels is not entirely clear, it is advisable for those at risk of low oxygen levels to limit their alcohol consumption.

Oxygen is required for yeast growth and reproduction

Yeasts are attracted to sugars and starches, so in the preparation of fruit, vegetables, bread, yogurt, cheese, wine, and beer, plenty of those sugars and starches are available for a yeast feast. Yeast consumes sugars and starches, converting them to alcohol, carbon dioxide, and, depending on the food present, lactic acid.

Oxygen is both a brewer's friend and foe, giving yeast what it needs to breathe and thrive through the fermentation process but then becoming the enemy of bright and expressive flavors after the yeast has done its job. Every process or transfer that beer is subjected to post-fermentation is an opportunity for oxygen to find its way into the beer and begin the process of staling, muting, and reducing shelf life. The packaging process is one step that presents a particular risk. The added oxygen that results from putting beer into cans, kegs, or bottles can impact the quality and taste of the final product.

The anaerobic growth of the yeast *Saccharomyces cerevisiae* normally requires the addition of molecular oxygen, which is used to synthesize sterols and unsaturated fatty acids. A single oxygen pulse can stimulate enological fermentation, but the biochemical pathways involved in this phenomenon remain to be elucidated. The addition of oxygen during the stationary phase in a medium containing excess ergosterol and oleic acid increased cell viability and shortened the fermentation period.

Oxygen helps develop new yeast cell walls

Oxygen is essential for the development of new yeast cell walls. Yeast is a type of fungus with over 1500 species, and it can survive with or without oxygen. In the presence of oxygen, yeast undergoes aerobic respiration, converting carbohydrates into carbon dioxide and water. This process depends on the availability of oxygen, which enters the bloodstream and nourishes all parts of the body.

The yeast cell wall is composed of mannoprotein and fibrous β1,3 glucan, with branched β1,6 glucan linking other components of the wall. An important minor component is chitin, which contributes to the insolubility of the fibres. The β1,3 glucan-chitin complex forms the major constituent of the inner wall, while the outer surface of the wall is covered with mannoproteins. These mannoproteins are densely packed and limit wall permeability to solutes.

Oxygen plays a critical role in the biosynthesis of cell membranes, which is a critical step in the growth and reproduction of yeast cultures. Yeast cells rely on oxygen for the biosynthesis of cell membranes, and this process is facilitated by the presence of oxygen. Specifically, yeast requires oxygen for the biosynthesis of cell membranes, which are essential for the growth and reproduction of pitched cultures.

The availability of oxygen during the fermentation process is crucial for the development of new yeast cell walls. Oxygen provides the necessary element for yeast health and growth, contributing to the formation of robust and functional cell walls.

Alcohol can disrupt oxygen absorption by haemoglobin

Alcohol can negatively impact oxygen levels in the body in several ways. One of the key ways is by disrupting the absorption of oxygen by haemoglobin in the bloodstream.

Haemoglobin is a protein found in red blood cells, responsible for transporting oxygen from the lungs to the body's tissues and organs. Research suggests that alcohol can interfere with this process, reducing the amount of oxygen that reaches the body's vital parts. This interference can lead to a range of health issues, from minor problems like headaches and shortness of breath to more severe consequences, such as organ damage and increased risk of tissue damage.

In addition to disrupting oxygen absorption by haemoglobin, alcohol can also worsen conditions like sleep apnea and cause breathing disruptions during sleep. This further reduces oxygen intake and can lead to a dip in blood oxygen saturation levels. Excessive alcohol consumption can also lead to agglutination or clumping of red blood cells, which may hinder the distribution of oxygen throughout the body.

While the exact impact of alcohol on oxygen levels may vary from person to person, it is clear that heavy drinking can exacerbate existing problems and negatively affect overall health. Therefore, it is advisable to limit alcohol consumption, especially for individuals with conditions like sleep apnea or chronic obstructive pulmonary disease (COPD), where oxygen intake is already compromised.

Agglutination of blood cells can occur due to excess alcohol

Agglutination refers to the phenomenon where red blood cells stick together in three-dimensional clumps. Agglutination is caused by the binding of antibodies to red blood cells. When single antibodies bind to more than one blood cell, agglutinates form. Agglutination is usually a pathologic finding and is indicative of immune-mediated hemolytic anemia.

Excess alcohol use can cause agglutination, or clumping, of red blood cells. This occurs when antibodies bind to red blood cells, causing them to stick together. This may interfere with the distribution of oxygen to tissues, cells, and organs.

Alcohol has numerous adverse effects on the various types of blood cells and their functions. Heavy alcohol consumption can cause a generalized suppression of blood cell production and the production of structurally abnormal blood cell precursors that cannot mature into functional cells. Alcoholics frequently have defective red blood cells that are destroyed prematurely, which may result in anemia.

Alcohol also interferes with the production and function of white blood cells, particularly those that defend the body against invading bacteria. Consequently, alcoholics often suffer from bacterial infections. In addition, alcohol adversely affects platelets and other components of the blood-clotting system, increasing the risk of a stroke.

Overall, the direct and indirect effects of alcohol on blood cells can have serious medical consequences, and it is important to limit alcohol consumption to maintain optimal health.

Oxygen can be added to wort in several ways

Aeration

Aeration is the more common approach as air is readily available. The simplest way to aerate is to agitate the container the wort is in. After the wort has been cooled, shake the container with the lid on for five minutes. If the lid has a hole for an airlock or blow-off system, ensure it is securely sealed. This method requires the most manual work and can be riskier when it comes to ensuring the proper amount of oxygen is present. It is effective for smaller batch brewing.

Another inexpensive way to aerate is to use a siphon spray wort aerator attachment. This basic piece of equipment attaches to the end of siphon tubing. As you transfer the wort from the kettle to the fermenter, the attachment causes the wort to spray, promoting further aeration. This method can be used in conjunction with agitation to improve overall results.

A more advanced method is to use a powered wort aeration system. This system uses an aquarium pump to infuse sanitary oxygen into the wort. The pump and air line are attached to an inline filter that leads to a diffusion stone. The diffusion stone has tiny pores that allow the pump to push out air into the wort in the form of very small bubbles. These bubbles rise through the wort, releasing oxygen within the liquid at a high absorption rate. It is crucial to ensure the diffusion stone is properly sanitized before use.

Oxygenation

Oxygenation is similar to aeration using an aquarium pump, except a pressurized gas cylinder filled with pure oxygen is used instead of a pump to force air into the wort. It is important not to over-oxygenate, especially with beers with a low specific gravity. Oxygenation is ideal for higher-gravity beers with an original gravity greater than 1.065 as they have a higher sugar content, making it more difficult for oxygen to dissolve into the wort.

General Guidelines

The amount of oxygen necessary in the wort can vary by beer type, yeast, and specific gravity, among other factors. In general, aim for about 8-12 ppm, but no less than 8 ppm. When agitating wort by hand, do so for 5-10 minutes. When using a pump-driven aeration system, let the system run continuously for 20-30 minutes. If using a pressurized pure oxygen system, the process can be completed in as little as one minute.

Frequently asked questions