RISK MANAGEMENT OF BEER FERMENTATION – DIACETYL CONTROL

Abstract. Diacetyl and 2, 3-pentandione are important contributors to beer flavor. These two compounds are grouped and reported as the vicinal diketone (VDK) content of beer. The removal of diacetyl is an important step in the maturation of beer. Diacetyl is formed by oxidative decarboxylation of α-acetolactate. In the next step of fermentation, diacetyl is transformed to acetoin by enzymatic complex of the yeast. For flavor profile of beer it is very important that the concentration of VDK to be less than flavor threshold. In brewery pilot plant from USAMV Cluj-Napoca production trials were performed to monitoring any influence on beer quality and to optimize saving in time and cost. Four sets of brew trials have been selected as representative examples from the trials performed