Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer
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 fer...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Matica srpska
2005-01-01
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Series: | Zbornik Matice Srpske za Prirodne Nauke |
Subjects: | |
Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508229P.pdf |