A natural byproduct of yeast. It can have the flavors of butter or butterscotch.
Found on
http://brewdudes.wordpress.com/beer-making-terminology/
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a volatile, yellow/green liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side) with the molecular formula C4H6O2. Diacetyl occurs naturally in alcoholic beverages and is added...
Found on
http://en.wikipedia.org/wiki/Diacetyl
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
Found on
http://www.beeradvocate.com/beer/101/terms/
<chemical> 2,3-butanedione. Carrier of aroma of butter, vinegar, coffee, and other foods. ... Chemical name: 2,3-Butanedione ... (12 Dec 1998) ...
Found on
http://www.encyclo.co.uk/local/20973
A natural byproduct of yeast. It is most commonly recognized as a butterscotch or buttered popcorn flavor in the beer. To minimize the diacetyl attributes in beer, it
Found on
http://www.lehighvalleyhomebrewers.org/glossary.html
Type: Term Pronunciation: dī-as′ĕ-til, dī-as′ĕ-tăl Definitions: 1. A yellow liquid, (CH
3CO)
2, having the pungent odor of quinone and carrying the aromas of coffee, vinegar, butter, and other foods; a byproduct of carbohydrate degradation.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=24366
Diacetyl is a naturally occurring compound formed during fermentation and has a perceived butter or butterscotch like flavor that is undesirable in most beers. It is important to note that other ingredients used in beer production such as caramelized grains may impart a somewhat similar flavor and the two should not be confused. Although Diacetyl i...
Found on
http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
a powerful aroma compound derived from yeast that can impart a butterscotch or buttery flavor to beer.
Found on
https://byo.com/resources/glossary
The yellow-green aroma substance (also known as biacetyl, or butter aroma) is formed in the wine during malolactic fermentation by lactic acid bacteria in reaction with citric acid. It also occurs in beer, butter, coffee, cocoa and honey and gives a buttery taste. Already from a dilution of 1:1000000 the odour and taste intensive substance can...
Found on
https://glossary.wein.plus/diacetyl
A natural byproduct of yeast. It can have the flavors of butter or butterscotch.
Found on
https://www.encyclo.co.uk/local/21582
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
Found on
https://www.encyclo.co.uk/local/22617
A compound that gives beer a butterscotch-like taste.
Found on
https://www.encyclo.co.uk/local/22619
A chemical compound produced during fermentation, by certain strains of yeast. Has a buttery/butterscotch character.
Found on
https://www.encyclo.co.uk/local/22622
No exact match found.
