Why aerate wort?
Wort aeration is the only time during beer production that oxygen is added intentionally to the substrate. In this context, "yeast aeration" would be a more appropriate term.
It should be remembered that aeration is really intended to provide yeast with an optimal quantity of oxygen so as to improve yeast propagation and vitality. Aeration of wort as such is not the objective. Looking at research in recent years, it is obvious that, from a technological point of view, it was directed towards adopting all conceivable measures for reducing oxygen ingress. By lowering oxygen ingress, formation of precursors of staling substances should be limited on the one hand and antioxidants present should be preserved on the other hand. But simultaneously, the oxygen reacts with wort constituents.e.
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