Those who wish to understand the mechanisms by which diacetyl is formed in brewing may wish to consult Takashi Inoue's (Dr. Diacetyl) "Diacetyl in Fermented Foods and Beverages"
avaialble from the ASBC or Amazon: http://www.amazon.com/dp/1881696154/?tag=skimlinks_replacement-20
avaialble from the ASBC or Amazon: http://www.amazon.com/dp/1881696154/?tag=skimlinks_replacement-20
Last edited by a moderator: