Kvasny Prum. 1967; 13(2): 35-38 | DOI: 10.18832/kp1967005

Formation of diacetyl during fermentation and afterfermentation of beer.Peer-reviewed article

O. BENDOVÁ

After a brief summarization of results published in literature the authoress presents her own conclusions on the formation of diacetyl based upon a series of experiments covering the effect of cool and warm fermentation, application of various yeast strains, composition of beer, its origin and strength. Organoleptic tests were also included in the research.
(In Czech, English summary only)

Keywords: diacetyl, fermentation, afterfermentation, beer

Published: February 1, 1967