Analysis Code: DIAC

Reporting Units: µg/L

Reporting Limit: 25µg/L

Turn-around Time: 3 days

Available Method:


Recommended uses:

ML Fermentation


Beer Analysis

Diacetyl arises naturally as a byproduct of fermentation. At low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor. Beer sometimes undergoes a "diacetyl rest" to allow the yeast to absorb the diacetyl it produced earlier in the fermentation cycle. Some wines such as chardonnay, deliberately promote the production of diacetyl because of the feel and flavor it imparts.