Another Diacetyl Review

Introduction Diacetyl, also referred to as 2,3-butanedione, is a compound that yields the buttery or butterscotch flavor in beer and other food products like wine and cheese. It is one of two vicinal diketones (VDK) produced during fermentation, the other being 2,3-pentanedione, which gives a honey-like flavor. At low concentrations, diacetyl contributes to the slippery mouthfeel of beer. But the butter taste it imparts is considered an off-flavor in finished…

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