Bao Hui-mei
Abstract
The change of diacetyl content in beer is related to many factors. Through the research on beer yeast, wort compositions, dissolved oxygen, fermentation conditions, and fermentation techniques etc., a series of measures to control diacetyl content was put forward.
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The change of diacetyl content in beer is related to many factors. Through the research on beer yeast, wort compositions, dissolved oxygen, fermentation conditions, and fermentation techniques etc., a series of measures to control diacetyl content was put forward.
Key concepts: Diacetyl, Fermentation, Food science, Chemistry, Yeast, Biochemistry