Formation and reduction of vicinal dicetones during fermentaiton
The taste and the flavour are determining for the quality of any alcoholic beverage. A wide range of aromatic components are responsible for their individual character. Vicinale dicetones belong to the family of by-products of keto groups neighbouring one another (=vicinale). 2,3-Butandione "diacetyl" and 2,3-pentadione are representative of this group. They give an unpleasant taste and flavour to the beer at concentrations above the taste threshold, therefore this effect is called "off-flavour". It distinguishes itself through a sweet and butter aroma. Like character, which is mainly caused of Diacetyl, because its taste threshold is Iower 0,07-0,1 mg/ml than the threshold of Pentandione which can be recognized only at a concentration of 1,5 mg/ml.
Submitted by nick on 3. December 2009 - 13:28
The taste and the flavour are determining for the quality of any alcoholic beverage. A wide range of aromatic components are responsible for their individual character. Vicinale dicetones belong to the family of by-products of keto groups neighbouring one another (=vicinale). 2,3-Butandione "diacetyl" and 2,3-pentadione are representative of this group. They give an unpleasant taste and flavour to the beer at concentrations above the taste threshold, therefore this effect is called "off-flavour". It distinguishes itself through a sweet and butter aroma. Like character, which is mainly caused of Diacetyl, because its taste threshold is Iower 0,07-0,1 mg/ml than the threshold of Pentandione which can be recognized only at a concentration of 1,5 mg/ml.
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