The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Yeast strain plays a role in acetaldehyde reactions with anthocyanins and phenolic compounds, presumably by producing different concentrations of carbonyl and other metabolites during fermentation.

“Yeast strain plays a role in these reactions, presumably by producing different concentrations of carbonyl and other metabolites during fermentation (Benabdeljalil et al. 2000, Eglinton et al. 2003, Bartowsky et al. 2004, Eglinton et al. 2004).”

Citric acid can be metabolized by numerous LAB genera, producing acetic acid and diacetyl, which affect wine flavour.

“Citric acid can be metabolised by numerous genera of the lactic acid bacteria and results in the production of acetic acid and diacetyl, both of which can have an important effect on wine flavour (Figure 11) (Bartowsky and Henschke 2004).”

A variety of factors, including some that the winemaker can control, affect the concentration of diacetyl in wine, including oxygen exposure, fermentation temperature, sulfur dioxide levels and duration of malolactic fermentation.

“A variety of factors, including some that the winemaker can control, affect the concentration of diacetyl in wine, including oxygen exposure, fermentation temperature, sulfur dioxide levels and duration of malolactic fermentation (reviewed by Bartowsky and Henschke 2004).”