Kvasny Prum. 1983; 29(12): 273-275 | DOI: 10.18832/kp1983051

Diacetyl in Slovak beers.Peer-reviewed article

M. ONDRÍŠEKOVÁ

A theory of the origin of diketons in beer during the principal fermentation is described in the article. Also their harmful effect on the taste of beer is mentioned. Further, methods for the determination of diacetyl and the results obtained from the analyses of Slovak beers are described.  The head-space technique used for the determination of diacetyl has the following advantages: a simple preparation of the sample, a rapidity of the analysis proper and an elimination of the possibility to determine also precursors.
(In Slovak, English summary only)

Keywords: diketons, beer, diacetyl

Published: December 1, 1983