Vicinal diketones (VDK) comprise the compounds diacetyl and 2, 3-pentanedione, which are spontaneous breakdown products of the yeast metabolites α-acetolactate and α- acetohydroxybutyrate respectively. Since they are virtually indistinguishable by typical chemical tests, they are grouped together. Both are natural by products of fermentation, formed from minor metabolic products produced during the initial stages of yeast … Continue reading What is VICINAL DIKETONES (VDK) aka Diacetyl ?
Joint working groups of the European Brewery Convention, The American Society of Brewing Chemists and the Master Brewers’ Association of the Americas have developed a system of flavour terminology to meet the dual needs of Brewing a) Enabling brewers to communicate effectively about flavour, (b) Naming and defining each separately identifiable flavour note in beer. The … Continue reading What is the beer flavor Wheel