The reduction rates of diacetyl were lower for both Heineken and WP530 yeast during fermentation at lower temperature, resulting in the accumulation of diacetyl in beer.

• 实验结果得知，分别使用这两种酵母在低温下进行主酦酵，丁二酮还原速率皆较缓慢，啤酒中丁二酮含量有部分累积情形；