Abstract
Studies were made to calculate the total concentration of acetohydroxy acids (AHA) plus vicinal diketones (VDK) in filtered beer at an early stage of lagering. Concentration of AHA decreased during lagering according to first-order kinetics in which the velocity constant was virtually a function of temperature. Concentration of VDK was determined by integrating the difference in the rates of the following two reactions: 1. Its stoichiometric formation from AHA and; 2. Its absorption by yeasts. Concentration of VDK remained virtually constant from the time, after several days of lagering, when the concentration of yeast cells began to decrease according to first-order kinetics. According to these results, the total concentration of AHA + VDK in filtered beer could be calculated at an early stage of lagering from the concentrations of AHA + VDK and the yeast cells at the day of calculation and the predetermined temperature program.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the American Society of Brewing Chemists
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
