Effect of wine type on the detection threshold for diacetyl
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Diacetyl, an important wine flavorant synthesized during alcoholic and malolactic fermentation, has been reported to have a sensory threshold of 2–3 mg/l. A comparative study of threshold for diacetyl in wines was undertaken to determine the effect of wine type on that value. Sensory threshold was determined according to the forced-choice ascending concentration series of limits method described by ASTM (E 679-79), using trained panelists. Panel detection thresholds and standard deviation from the geometric mean were found to be 0.2 mg/l and 0.32 in Chardonnay, 0.9 mg/l and 0.21 in Pinot noir, and 2.8 mg/l and 0.38 in Cabernet Sauvignon. These results demonstrate the important effect of wine type on diacetyl threshold, invalidating the use of a single threshold value for all wines.
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Yeast and bacteria contribute to the diacetyl content of wine, though the concentration of diacetyl produced by yeast during alcoholic fermentation is usually below its detection threshold.
“Yeast and bacteria contribute to the diacetyl content of wine (Figure 10), though the concentration of diacetyl produced by yeast during alcoholic fermentation is usually below its detection threshold (Martineau and Henick-Kling 1995).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Martineau and Henick-Kling 1995
The Introduction says diacetyl accumulates during alcoholic fermentation and is synthesized by lactic acid bacteria during malolactic fermentation. It does not say that the amount produced by yeast is usually below the detection threshold; the Results and Discussion instead show that thresholds vary by wine type. No page numbers are available in our copy. (LLM, conf=0.85)
Experimental — accuracy not yet measuredThe sensory perception of diacetyl in wine is highly dependent upon the presence of other compounds in the wine, and is influenced by the age, the style and origin of the wine.
“The sensory perception of diacetyl in wine is also highly dependent upon the presence of other compounds in the wine, and is influenced by the age, the style and origin of the wine (Rankine et al. 1969, Martineau et al. 1995, Bartowsky et al. 2003).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Martineau et al. 1995
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Research works printed but not linked: 4
- Bertrand, A., Smirou-Bonamour, C. & Lonvaud-Funel, A. (1984). Aroma compounds in malolactic fermentation. Proc. Alko Symposium on Flavour Research in Alcoholic Bever- ages, eds L. Nykanen & P. Lehtonen. Helsinki, pp. 3749.
- Engen, T. (1982). Perception of Odors. Academic Press, New York, 202 pp.
- Etievant, P. X. (1991). Wine. In Volatile Compounds in Food and Beverages, ed. H. Maarse. Marcel Dekker, New York, pp. 483-546.
- Martineau, B. & Henick-Kling, T. (1994). Winemaking prac- tices and final concentration of diacetyl in wines. Proc. 23rd Annual New York Wine Industry Workshop, ed. T. Henick-Kling. Geneva, pp. 139-45.
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Martineau, B., Acree, T. E., & Henick-Kling, T.
- Affiliations
- Cornell University (US)
- Corresponding author
- Martineau, Brigitte
- ORCID
- Acree, Terry E.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 1995
- Volume
- 28
- Issue
- 2
- Pages
- 139-143
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W1980197882
- Cited by
- 108
- References
- 0
- Citations by year
- 2025: 1 · 2024: 5 · 2023: 2 · 2022: 5 · 2021: 7 · 2020: 6 · 2019: 2 · 2018: 7 · 2017: 7 · 2016: 5 · 2014: 9 · 2013: 4 · 2012: 5
- FWCI
- 0.83
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Research International (publishedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Keywords
- diacetyl, sensory detection threshold, wine styles, Chardonnay, Pinot noir, Cabernet Sauvignon, trained sensory panel
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