Diacetyl: Difference between revisions
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[[file:diacetyl.gif|thumb|232px|right|Diacetyl]] | |||
Diacetyl arises naturally as a byproduct of [[fermentation]]. At low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor. It is generally considered a fault at too high of a level in [[beer]] or [[Distillate|distillates]]. | Diacetyl arises naturally as a byproduct of [[fermentation]]. At low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor. It is generally considered a fault at too high of a level in [[beer]] or [[Distillate|distillates]]. | ||
Revision as of 22:24, 15 September 2017
Diacetyl arises naturally as a byproduct of fermentation. At low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor. It is generally considered a fault at too high of a level in beer or distillates.