Diacetyl: nm The buttery (or butyric) taste of certain wines originates from an important secondary metabolite * (molecule such as phenolic acids) aroma precursor produced by lactic acid bacteria in wine. Thus, diacetyl gives white wine an aroma and a buttery flavor. Moreover, chardonnay producers systematically promote the production of diacetyl for this reason.
* Plants produce a large number of compounds. These compounds are not ...
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