Effect of Temperature on the Formation and Decomposition of Butan-2-3-dione in Wort Brewed with Sorghum and Barley During Fermentation

M. O. Nkiko, E. A. Taiwo, A. Uruebor and A. Ogunyemi

Abstract
The rate of breakdown of fermentable sugar and the formation/decomposition of butan-2,3-dione (diacetyl) in wort made with unmalted sorghum, malted sorghum, malted barley and sorghum/barley malt adjunct during fermentation was studied as a function of temperature. The rate of fermentation of sugar, formation and decomposition of butan-2,3-dione increases with increasing temperature and is dependent on the nature of the substrate. The decomposition of butan-2,3-dione is faster in wort made with malted sorghum and barley when compared to wort made with unmalted sorghum or sorghum/ barley malt adjunct.

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Keywords
Fermentable sugar, diacetyl decomposition, temperature