Level of diacetyl in different brands of beer
1998
Karklina, D. | Titmane, D. | Skalbe, J. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The aim of the given research was to study the diacetyl level in beers produced in Latvia. Different kinds of Latvian beer have been tested for diacetyl level. The test results have been analyzed and compared. The analyses show that different kinds of beer produced in Latvia's breweries have different diacetyl levels that depend on the beer brand, the way of fermentation as well as on the diacetyl content determination method.
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