Both flavor defects tend to be associated with the choice of starter culture. It may be possible to improve flavor by switching to culture systems with more aroma-producing capacity or to strains that retard the transfer of diacetyl into acetoin. It is also possible to add low concentrations of citric acid (below 0.1%), which is then converted to diacetyl by the aroma-producing starter cultures. The defect can also result from flavors imparted by stabilizers. Lowering the stabilizer dose or changing to another stabilizer system may be required.
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