Use of diacetyl reductase to remove diacetyl from beer
W. E. Sandine, P. R. Elliker, M. Y. Pack, and V. S. Bavisotto
The problem of diacetyl off-flavor (as little as 0.2 ppm of this compound is objectionable) in the manufacture of milder beers is stated. A procedure for diacetyl analysis of beer and necessary apparatus are described. Results suggest that an enzyme preparation may be available in the foreseeable future which will enable brewers to eliminate this flavor problem.