Product Description
Sensory Terms
– Buttery
– Milky
– Creamy
– Butterscotch
Cause of Flavour
Diacetyl occurs in alcoholic beverages – primarily beer.
Formed as part of the fermentation process by yeast.
Diacetyl is a positive flavour but a high level can also be seen as an off flavour. Beers produced with poor fermentation controls frequently have high levels of Diacetyl.
Diacetyl can also be produced by contaminant bacteria if hygiene standards are poor.
Other Information
Beer Flavour Wheel Number: 0620
Flavour Level: 8-600 ug / l
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
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