MA Ge-li
Abstract
Diacetyl was an important flavor component produced by beer yeast during the metabolic way of amino acid in beer brewing. Its content was an important index to estimate the beer quality. In this paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.
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Diacetyl was an important flavor component produced by beer yeast during the metabolic way of amino acid in beer brewing. Its content was an important index to estimate the beer quality. In this paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.
Key concepts: Brewing, Diacetyl, Flavor, Food science, Yeast, Chemistry, Fermentation, Biochemistry