Kvasny Prum. 1991; 37(5): 129-134 | DOI: 10.18832/kp1991015

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

P. VOLF

Diacetyl is one of the important parameters of the fermentation and maturation processes of beer in the cylindro-conical fermentation vessels. The different procedures of the keeping of low diacetyl concentrations in beer are described in a literature. New selected yeast strains with the incorporated gene of acetolactate decar boxylase - E. C. 4.1.1.5 or with the stimulated diacetyl reductase - E. C. 1.1.1.5 permit a possibility of a strongly lowered diacetyl level. However, the problem remaining with these strains is their stability. Therefore, the parameters affecting the diacetyl formation, i. e. temperature, pressure, wort composition and the yeast strains still have been investigated.
(In Czech, English summary only)

Keywords: diacetyl, 2,3-pentandione, CKT, yeasts

Published: May 1, 1991