The aroma of butter having the name of diacetyl!

Download “The aroma of butter having the name of diacetyl!

Download the article: The aroma of butter having the name of diacetyl!How much do you know about the Diacetyl and the VDKs? What is their role in brewing process? Check out the key points about VDKs in brewing process

The diacetyl

What is the diacetyl taste? It’s butterscotch-like, a hard yellowish-brown sweet made from butter and brown sugar.

Diacetyl is a volatile compound so-called vicinal diketone (VDK) because it has two C=O groups, side-by-side. Its buttery character plays an important role in beers giving them a typical flavour.

So Diacetyl and VDKs have an effect on the organoleptic profile of the finished beer.

Yeast and VDKs

VDKs are some products of yeast metabolism and they are formed in every brewery fermentation.

The amount of diacetyl produced is yeast strain-dependent but wort composition and fermentation conditions, as well as temperature, are also significant parameters to overall diacetyl levels.

The effects of diacetyl and other VDKs on the organoleptic profile

Diacetyl concentrations above 0,05 mg/L can be perceived as a negative flavour characteristic in some “lager” (a type of beer conditioned at low temperature), while concentrations about 1 mg/L are allowed in “ALE” (a type of beer brewed using a warm fermentation method), in order to balance the peculiar full-bodied and fruity taste of ale beers.

The determination of VDKs

Performing the analysis for the determination of VDKs is essential to achieve an improvement in the production process, management and finally the conservation of the product.

Check out the key points about Diacetyl and VDKs in brewing process

Download the paper: “The aroma of butter having the name of diacetyl!

Fill in the form and download the article:

The aroma of butter having the name of diacetyl!

* I accept privacy policy and authorize CDR s.r.l. to send me informative emails about his products

Fields marked with an asterisk are mandatory

Check out the key points about Diacetyl and VDKs in brewing process was last modified: June 5th, 2019 by CDR s.r.l.