As an experienced sommelier and brewer, I have had the opportunity to work with various types of water in the preparation of beverages. When it comes to deaerated water, the main goal is to remove dissolved oxygen and free carbon dioxide. Vendors often guarantee that deaerated water will contain less than 0.005 cm3/L (7 ppb) of oxygen.
Deaerated water is commonly used in the preparation of boiler feedwater, which is then used in steam generation for various industrial processes. The presence of oxygen in boiler feedwater can cause corrosion and damage to the system, so it is crucial to remove it effectively.
During the deaeration process, water is heated and subjected to a vacuum to remove dissolved gases. This process helps to eliminate oxygen, which is one of the main culprits behind corrosion in boilers. By reducing the oxygen content to such low levels (less than 0.005 cm3/L or 7 ppb), the risk of corrosion is significantly minimized.
To put this into perspective, the oxygen content in deaerated water is extremely low compared to regular tap water or even many bottled waters. Tap water typically contains dissolved oxygen in the range of 1-10 mg/L, while deaerated water aims to achieve levels that are thousands of times lower.
In my experience, the use of deaerated water in brewing and winemaking can greatly enhance the quality of the final product. Oxygen is known to have a detrimental effect on the flavor stability of beverages, particularly in the case of beer and wine. By using deaerated water in these processes, brewers and winemakers can minimize the risk of off-flavors and improve the overall taste and aroma of their products.
It is important to note that while deaerated water is intended to have minimal oxygen content, it is not completely devoid of oxygen. Achieving absolute zero oxygen levels is practically impossible, and there will always be a trace amount present. However, the levels are so low that they do not pose any significant risk of corrosion or flavor degradation.
Deaerated water is designed to have an extremely low oxygen content, typically guaranteed to be less than 0.005 cm3/L (7 ppb). The deaeration process effectively removes dissolved oxygen and helps prevent corrosion in boiler systems. In brewing and winemaking, the use of deaerated water can improve the flavor stability and overall quality of the final product.