Conference paper
Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation
M.O. Nkiko
E.A. Taiwo
A. Uruebor
A. Ogunyemi
Abstract
The rate of breakdown of fermentable sugar and the formation/ decomposition of butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum, malted barley and sorghum/barley malt adjunct during fermentation was studied as a function of temperature. The rate of fermentation of sugar, formation and decomposition of butan-2,3-dione increases with increasing temperature and is dependent on the nature of the substrate. The decomposition of butan-2,3-dione is faster in wort made with malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/
barley malt adjunct.
Keywords
Fermentable sugar; diacetyl decomposition; temperature
Hrčak ID:
6111
URI
Publication date:
18.12.2006.
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