Diacetyl Reduction is a biochemical process in beer fermentation that refers to the elimination of diacetyl, a vicinal diketone compound responsible for undesirable buttery off-flavors, through reabsorption and enzymatic reduction by yeast during the maturation phase to achieve flavor stability and sensory quality in the final product.
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Distribution of Diacetyl Reductase among Bacteria
Eugene W. Seitz, W. E. Sandine, P. R. Elliker et al. · Journal of Dairy Science · 1963 · 75 citations · Full text
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Kirin (Japan)
Tokyo, Japan
4 h-index
19 publications
786 citations
Oregon State University
Corvallis, United States
3 h-index
10 publications
428 citations
Universidad de León
León, Spain
3 h-index
7 publications
91 citations
Tianjin University of Science and Technology
Tianjin, China
3 h-index
18 publications
267 citations
McGill University
Montreal, Canada
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167 citations
Tieto (Finland)
Helsinki, Finland
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6 publications
386 citations
Technische Universität Berlin
Berlin, Germany
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228 citations
Purdue University West Lafayette
West Lafayette, United States
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3 publications
66 citations
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- Journal of the Institute of Brewing
8 publications · 398 citations
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- Journal of the American Society of Brewing Chemists
4 publications · 90 citations
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- Proceedings Annual meeting - American Society of Brewing Chemists
4 publications · 97 citations
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- Journal of Dairy Science
JDS · 4 publications · 152 citations
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- Applied and Environmental Microbiology
AEM · 3 publications · 273 citations
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