Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer

• Main Authors: Pejin Jelena D., Grujić Olgica S., Markov Siniša L., Kocić Sunčica-Tanackov D., Cvetković Dragoljub D., Tanackov Ilija J.
• Format: Article
• Language: English
• Published: Matica srpska 2005-01-01
• Series: Zbornik Matice Srpske za Prirodne Nauke
• Subjects: corn grits; diacetyl; fermentation; temperature; 2,3-pentanedione; wort composition
• Online Access: http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508229P.pdf

Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.