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Advanced Cicerone® · Beer Flavor and Evaluation

Vicinal diketones

Syllabus Path

Advanced candidates should study vicinal diketones as part of specific beer flavor compounds, connecting the syllabus heading to accurate flavor description, source attribution, and style-fit judgment.

  1. III. Beer Flavor and Evaluation
  2. C. Specific beer flavor compounds
  3. 6. Vicinal diketones

Exam Focus

  • Explain vicinal diketones as a sensory evaluation topic within Specific beer flavor compounds.
  • Use specific evidence such as appearance, aroma, taste, mouthfeel, finish, intensity, likely compound, and production or handling context.
  • Apply the topic to accurate flavor description, source attribution, and style-fit judgment rather than repeating the heading alone.

Core knowledge

  • Vicinal diketones include diacetyl and 2,3-pentanedione; diacetyl commonly reads as butter, buttered popcorn, butterscotch, or slick mouthfeel.
  • Sources include normal yeast metabolism, premature cooling or separation from yeast, insufficient maturation, Pediococcus or other microbes, and draft-line infection.
  • Low diacetyl may be acceptable in some British and Czech styles, but it is a fault in many clean lagers and hop-forward beers.

Study application

Identify both sensory descriptor and likely cause, then decide whether the level fits the style.

Key Terms

Low diacetyl
Low diacetyl may be acceptable in some British and Czech styles, but it is a fault in many clean lagers and hop-forward beers.

References

4 available