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Fermentation: Diacetyl Rest: Higher temperature fermentation period after the primary fermentation, which allows the yeast to absorb the diacetly. Yeast reabsorb diacetyl and convert it to acetoin and subsequently to 2,3-butanediol

Acetoin: sweet, buttery, dairy, yogurt
Acetoin Acetate: fruity, pungent, sweet, buttery
2,3-butanediol: fruity creamy buttery
Acetoin butyrate: Fruit, Cheese, Sweet, musty, red Berry, custard-like notes

Boiling Point: 88°C