Diacetyl (As-Is) Analysis by GC
Diacetyl is a byproduct of fermentation that is characterized by a buttery, butterscotch-like aroma and slick mouthfeel. Diacetyl levels can vary from strain to strain. Diacetyl can be used as an indicator of unfinished fermentation or unhealthy yeast cells.
Testing: Diacetyl (As-Is) testing in beer. This testing does not represent any potential diacetyl precursor that may be present in the sample.
- Part Number: SIT0140
- Reported Units: ppb
- Minimum Amount Required: 100mL
- Turn Around Time: 4 Business Days
- Equipment: Perkin Elmer Clarus 500 Gas Chromatograph and TurboMatrix 110 Headspace Unit
- Method: ASBC Beer-25E
- Price: $100.00
- Analytical Parts Tag: