Ni Jiang
Abstract
Diacetyl is an important byproduct of the fermentation of beer.The content of diacetyl is the most important index to judge the maturation of beer.The reduction of diacetyl runs through the entire process of the fermentation of beer,which guarantees the quality and quantity of beer production.
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Diacetyl is an important byproduct of the fermentation of beer.The content of diacetyl is the most important index to judge the maturation of beer.The reduction of diacetyl runs through the entire process of the fermentation of beer,which guarantees the quality and quantity of beer production.
Key concepts: Diacetyl, Fermentation, Food science, Chemistry, Reduction (mathematics), Mathematics, Geometry