Acetaldehyde is a flavorful substance produced during the fermentation of beer by the oxydation of pyruvic acid. When it exceeds the threshold value of 6 ppm, it can cause flavours like green apple or freshly cut grass to become off-putting. The difficulty that the brewing industry is facing is achieving this threshold level within the specified time frame, or 19 days, often known as EOC days (End of Chips) from the time tank full date. It was discovered that this attainment period might last up to 25 days. Multiple brewing process variables have an impact on the acetaldehyde concentration of...