Abstract:Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduc… Show more
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