Diacetyl
Revision as of 11:41, 6 September 2017 by Single Malt Yinzer (talk | contribs) (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...")
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.