SOME FACTORS AFFECTING THE CONCENTRATION OF DIACETYL IN BEER
Open Access
- 4 March 1966
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 72 (2) , 193-196
- https://doi.org/10.1002/j.2050-0416.1966.tb02952.x
Abstract
Investigations of factors affecting the production of diacetyl during fermentation have shown large differences in the abilities of different strains of brewer's yeast to produce diacetyl. Studies on pilot scale and on small laboratory fermentations have established a connection between the concentration of amino acids in the wort and that of diacetyl in the fully fermented beer. Control of the ratio of amino acids to sugars in wort is thus an important factor in maintaining concentrations of diacetyl in beer at an acceptable level. The effects of increased pitching rate and of high-temperature fermentation in enhancing the production of diacetyl are demonstrated.Keywords
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