How to remove diacetyl content in spirit in distillery?

Question

In distillery diacetyl removal is very important . so i want know how we remove this below 0.5 ppm level

Answer 1

Diacetyl is not an issue with distillation. It's not a result of contamiation, but simply a by-product of fermentation. That's the reason behind the "diacetyl rest" in which it's broken down. However, in distillation, any diacetyl that may be present is left behind in the still...it does not carry over. Generally, fermentation of washes for distillation do not last long enough for diacetyl to even form.
Furthermore, butter (which contains large amounts of diacetyl) is commonly used in whisky stills as an anti-foaming agent to prevent the boiling over of the wash.

There is no need to remove diacetyl in a distillery.

Answer 2

Diacetyl is usually a result of contamination. Also, longer fermentation time results in decrease of diacetyl.