Abstract
Wheat-based wort presents specific fermentation challenges because its protein content, viscosity, nutrient balance, and fermentable sugar profile can affect yeast growth and attenuation. This study examines fermentation performance of wheat-based wort under variable aeration profiles. Controlled fermentations were conducted using wheat-based wort with different pre-pitch aeration levels while maintaining constant yeast strain, pitching rate, temperature, and wort gravity. Dissolved oxygen uptake, yeast growth, sugar utilization, ethanol production, attenuation, pH decline, wort turbidity, ester formation, higher alcohol concentration, and fermentation time were evaluated. The results show that insufficient aeration reduced yeast growth and slowed attenuation, while excessive aeration increased oxidative stress indicators and altered aroma balance. Moderate aeration supported consistent yeast propagation, stable ethanol formation, and improved fermentation completion. The study demonstrates that wheat-based wort requires carefully controlled oxygen input because both oxygen deficiency and excess can reduce process reliability and final beer quality.