Nkiko, Mojisola O.Taiwo, E. A.Uruebor, A.Ogunyemi, A.2021-05-312021-05-312006http://repository.elizadeuniversity.edu.ng/handle/20.500.12398/1074Staff PublicationThe 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 adjunctenFermentable sugar,diacetyl decomposition,temperature.Article