Over the course of primary fermentation, the compounds 2-acetolactic acid and 2-acetohydroxybutyric acid occur as by-products of yeast metabolism, and from these by-products, the substances diacetyl (2,3-butanedione) and 2,3-pentanedione are formed through oxidative decarboxylation. Diacetyl produces an off-flavor in beer in concentrations over 0.10 mg/l.
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