Diacetyl: Difference between revisions
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A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor. | A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:35, 20 January 2007
A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor.