Acetic Acid: Difference between revisions
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A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages. | A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages. | ||
[[Category:Glossary]] | |||
Revision as of 22:55, 19 January 2007
A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages.