Diacetyl (2,3-butanedione), a buttery flavored compound made during beer production, is formed by an oxidative decarboxylation reaction. Current analytical methods for detecting diacetyl concentrations are time consuming and expensive; however, measurements of carbon dioxide can be rapid and inexpensive, directly relating back to the concentration of diacetyl. Attenuated total reflectance –Fourier transform infrared spectroscopy (ATR-FTIR) utilizing a flow cell and mid-range infrared energy (4000 cm-1 – 400 cm-1) can perform in-line measurements. Concentrations of dissolved CO2 can be determined based on the peak area or height of the absorption in the 2400–2300 cm-1 range. Detection of diacetyl throughout fermentation will improve efficiency in the brewing process, producing better beer.

In-line detection of diacetyl throughout fermentation in brewing beer

2019 Fall National Meeting

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