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.

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Testing: Diacetyl (As-Is) testing in beer. This testing does not represent any potential diacetyl precursor that may be present in the sample.