Acetic Acid: Difference between revisions

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A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages.
A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages.
[[Category:Glossary]]

Revision as of 22:55, 19 January 2007

A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages.