An aromatic compound most often described as buttery, or butterscotch. There are very few styles of beer in which this is considered an acceptable flavour.
IS A CHEMICAL WHICH IS PRODUCED AND THEN REDUCED DURING NORMAL FERMENTATION. DIACETYL SMELL LIKE BUTTER OR BUTTERSCOTCH.
Primary flavor component in butter starter cultures produced by lactic acid bacteria. An antioxidant used to decrease oxidative rancidity of fat or oil. Provides buttery odor and flavor, which can become as strong as popcorn butter in high concentration, and may take on a rancid taint. Diacetyl is formed from metabolites of pyruvate.
A natural byproduct of yeast. It can have the flavors of butter or butterscotch.
A "butterscotch" flavor in beer. Sometimes deliberate, however often considered a flaw or "off" flavor.
A compound produced by yeast as a normal product of fermentation. Some levels of diacetyl are acceptable in some beer styles, while in others it should not be detected at all. Diacetly can be detected as a buttery or butterscotch flavor.
A compound that gives beer a butterscotch-like taste.
Buttery/butterscotch note associated with young beer or bacterially infected beer.
Diacetyl is a by-product of the malo-lactic fermentation that contributes a buttery flavor and a creamy, viscous mouthfeel to the wine. It is most often associated with Chardonnay.
A powerful aromatic compound that imparts the flavor of butter or butterscotch to beer.
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
A buttery compound produced by yeast and bacteria. An undesired flavor component.
A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor.
chemical often produced in the brewing process, with a characteristic butterscotch aroma or flavour
A flavor compound present in lactic fermented products, particularly milk products
A volatile compound that gives beer a butterscotch flavor, measured in parts per million.
Diacetyl (IUPAC systematic name: butanedione or 2,3-butanedione) is a natural by-product of secondary or malolactic fermentation. It is a vicinal diketone (two C=O groups, side-by-side) with the molecular formula C4H6O2.