| deposit |
See "sediment". |
| diacetyl |
An organic compound with a
characteristic butterscotch or "buttery" smell. Produced by certain types of
yeast and bacteria. As little as 1ppm can cause spoilage in beer. |
| differential threshold |
The quantity of a substance needed to
be added to an already perceptible amount to give a recognisable difference. |
| DMS |
Dimethyl sulphide. A sulphur compound
beneficial to the taste and bouquet of lager at concentrations below 0.1 ppm.
At higher concentrations it imparts a bouquet often described as
"cooked-vegetable" or "sweet-corn". |
| dry |
Describes a wine or beer without
easily recognisable sweetness. The sensation of dryness is influenced by
acidity, bitterness and level of alcohol. |
| dry hopping |
The addition of dried hops to beer
after fermentation to improve hop aroma in the finished beer. |
