Carolinas District

This document provides a comprehensive overview of diacetyl, a compound produced during fermentation that can impart undesirable flavors such as butterscotch and buttered popcorn to beer. It details the biochemical pathways involved in the production and reduction of diacetyl and its related vicinal diketones (VDKs), emphasizing the importance of yeast health, fermentation temperature, and nutrient levels in managing diacetyl concentrations. The text also outlines methods for testing VDK levels in beer, including a simple home test and the use of gas chromatography.