Diacetyl: Difference between revisions
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(Created page with "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...") |
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==External Links== | ==External Links== | ||
* [https://en.wikipedia.org/wiki/Diacetyl Diacetyl at Wikipedia | * [https://en.wikipedia.org/wiki/Diacetyl Diacetyl at Wikipedia] | ||
[[Category:Yeast]] | [[Category:Yeast]] | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 12:04, 6 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.