Diacetyl Beer Flavour Standard
Importance of the Diacetyl Beer Flavour Standard
Diacetyl is usually an off-flavour, especially in pale lager beers. Positive contribution to the flavour of some ales and stouts.
Origins of flavour
Diacetyl is formed in beer from a precursor produced by yeast during fermentation. Can also be formed by contaminant bacteria when hygiene standards are inadequate.
Remarks
Recommended standard of ASBC and the EBC.
Associated terms
- Buttery
- Butterscotch
- Milky
Analysis
- Colorimetric assay
- Gas Chromatography
Typical concentration in beer
- 8 - 600 µg/l
Approximate flavour threshold
- 10 - 40 µg/l
Beer flavour wheel number
- 0620
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