Nkiko, Mojisola O.Taiwo, E. A.Uruebor, A.Ogunyemi, A.2019-07-152019-07-152006-12-18Nkiko, M. O., Taiwo, E. A., Uruebor, A., & Ogunyemi, A. (2006). Effect of temperature on the formation and decomposition of butan-2-3-dione in wort brewed with sorghum and barley during fermentation. Chemical and biochemical engineering quarterly, 20(4), 457-461.https://hrcak.srce.hr/6111http://repository.elizadeuniversity.edu.ng/handle/20.500.12398/299The 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.enFermentable sugarDiacetyl decompositionTemperatureArticle