Ontario District

This document provides a comprehensive overview of diacetyl, a compound that plays a significant role in fermentation, particularly in brewing. It details the synthesis of diacetyl during fermentation, its aroma profile, and the importance of establishing a protocol for testing and managing diacetyl levels in beer. The text emphasizes the need for hands-on testing and understanding the yeast's role in diacetyl clearance, as well as the potential sources of diacetyl contamination, including lactic acid-producing bacteria. Various methods for testing and fixing diacetyl issues are discussed, along with preventative measures to ensure quality in the brewing process.