Control of diacetyl production in an open top fermentation vessel

对于新不伦瑞克的许多精酿啤酒爱好者来说，Picaroons传统啤酒是一个知名品牌。这些 英式啤酒是用传统的开顶式发酵罐和Ringwood酵母酿造的，Ringwood酵母以其 高衰减和双乙酰产生。双乙酰是一种有机化合物，在反应过程中产生 发酵过程中，它通常存在于不同级别的Picaroons啤酒中。就建议的项目而言， 精酿啤酒厂和生物精炼技术放大中心，这是社区大学的一个组成部分 新布伦瑞克(CCNB-BTSC)旨在调查更好地控制和评估 双乙酰。最优分析方法的确定可以转移给酿酒者以及 控制这种化合物的一些实用指南可能对加拿大的许多手工酿酒厂有价值。

Picaroons Traditional Ales is a well-known brand to many craft beer fans in New Brunswick. These British-style Ales are brewed using traditional open top fermenters and Ringwood yeast which is known for its high attenuation and diacetyl production. Diacetyl is an organic compound which is produced during the fermentation process and it is typically found in Picaroons beers to various levels. For the proposed project, the craft brewery and the Biorefinery Technology Scale-up Centre, a component of the Collège communautaire du Nouveau-Brunswick (CCNB-BTSC) aims to investigate ways to better control and evaluate the production of diacetyl. The determination of an optimal analytical method that could be transferred to brewers as well as some practical guidelines to control this compound could be of value to many craft breweries in Canada.