Diacetyl: Difference between revisions
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[[file:diacetyl.gif|thumb|232px|right|Diacetyl]] | [[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]]. The simplest way to reduce diacetyl is to increase fermentation temperatures near the end - called a Diacetyl Rest. The remaining yeast remove it by storing it in the yeast cell where it cannot be tasted. | ||
==External Links== | ==External Links== | ||
* [https://en.wikipedia.org/wiki/Diacetyl Diacetyl at Wikipedia] | *[https://en.wikipedia.org/wiki/Diacetyl Diacetyl at Wikipedia] | ||
*[https://byo.com/bock/item/303-brewing-science-controlling-diacetyl Controlling Diacetyl at BYO.com] | |||
[[Category:Yeast]] | [[Category:Yeast]] | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 17:19, 30 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. The simplest way to reduce diacetyl is to increase fermentation temperatures near the end - called a Diacetyl Rest. The remaining yeast remove it by storing it in the yeast cell where it cannot be tasted.