How to reduce the content of diacetyl in beer in microbrewery brewing ?
- May 16, 2022
- 129
- tiantai
In order to reduce the content of diacetyl in beer as soon as possible, accelerate the maturity of beer and shorten the age of beer, the following measures can be taken.
1. It inhibits the bypass metabolism of valine synthesis from pyruvate. The content of a-amino nitrogen in 12°P wort should be above 180mg/L.
2.Increase the fermentation temperature. The non-enzymatic decomposition of a-acetolactate and the enzymatic reduction of diacetyl are related to temperature. The higher the temperature, the faster the reaction.
3. Ventilation and stirring. During the decomposition, ventilation and stirring can accelerate the non-enzymatic decomposition of a-acetolactate, although it also accelerates the synthesis of a-acetolactate, but in general, it is beneficial to reduce the content of diacetyl.
4. Keep a relatively high decomposition temperature before the end of fermentation, or keep an appropriate amount of yeast during post-fermentation, and use yeast reductase to reduce to acetoin or 2,3-butanediol
5.After drinking, use the CO2 produced by post-fermentation or artificially charge CO2 for washing, which can take away the volatile.
Edited by Alisa
Email:[email protected]
1. It inhibits the bypass metabolism of valine synthesis from pyruvate. The content of a-amino nitrogen in 12°P wort should be above 180mg/L.
2.Increase the fermentation temperature. The non-enzymatic decomposition of a-acetolactate and the enzymatic reduction of diacetyl are related to temperature. The higher the temperature, the faster the reaction.
3. Ventilation and stirring. During the decomposition, ventilation and stirring can accelerate the non-enzymatic decomposition of a-acetolactate, although it also accelerates the synthesis of a-acetolactate, but in general, it is beneficial to reduce the content of diacetyl.
4. Keep a relatively high decomposition temperature before the end of fermentation, or keep an appropriate amount of yeast during post-fermentation, and use yeast reductase to reduce to acetoin or 2,3-butanediol
5.After drinking, use the CO2 produced by post-fermentation or artificially charge CO2 for washing, which can take away the volatile.
Edited by Alisa
Email:[email protected]
.jpg)