Diacetyl
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If acetolactate and acetohydroxybutyrate are not completely converted during fermentation and maturation to diacetyl and pentanedione, thereby allowing yeast to consume them, then they will survive into beer and progressively degrade in the fi nal package ( Inoue and Yamamoto, 1971 ).[1]
- https://onlinelibrary.wiley.com/doi/full/10.1002/jib.84
- Analysis of VDK Precursors in Beer
- Determination of Diacetyl and 2,3-Pentanedione in Beer by GC/MS Using Solid-Phase Extraction Columns
- Pugh, T. A., Maurer, J. M., and Pringle, A. T. The impact of wort nitrogen limitation on yeast fermentation performance and diacetyl. Master Brew. Assoc. Am. Tech. Q. 34:185-189, 1997.
References[edit]
- ↑ Bamforth CW, Lentini A. The flavor instability of beer. In: Bamforth CW, ed. Beer: A Quality Perspective. Academic Press; 2009:85–109.