Hi all,

Im doing research on diacetyl whereby I am going to build a model in matlab
to predict whether the fermentation is bad based on the first 48-60 hours
using past datasets . I was wondering if anyone could send me information
regarding diacetyl or past work done on this subject. What is diacetyl
affected by during the course of fermentation... ie. I have data on yeast
generation number, time, temperature, specific gravity and VDK (diacetyl)
for 43 bach fermentations. Can anyone tell what links are between Specific
gravity and Diacetyl concentration.

I need to plot a graph of 'Time taken for diacetyl to be in spec. (i.e
below value of 0.1)' vs. 'steepest slope of SG curve'). Any idea on what I
should expect?

John