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Wort (/ ˈ w ɜːr t /) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, [1] that will be fermented by the brewing yeast to produce alcohol.

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Oxygen is a critical additive in brewing. Oxygen is the only necessary nutrient not naturally found in wort. Adding adequate oxygen to wort requires a fundamental understanding of why yeast need oxygen, how much oxygen they need, and how to get oxygen into solution .

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