Diacetyl
A volatile compound that gives beer a butterscotch flavor, measured in parts per million.
Dimethyl Sulfide (DMS)
A sulfur compound resulting from poor wort processing that imparts a taste and aroma of sweet corn.
Diacetyl
A chemical by-product of malolactic fermentation that gives a buttery odour to the wine, enhancing complexity.
Dilute
A term given to wines whose aromas and flavours are thin, as opposed to concentrated.
11. Diacetyl (2,3 butane dione)
Description. A buttery, rancid butter or butterscotch note in aroma and flavour.
[edit] Diacetyl
Diacetyl
Diacetyl in wine is produced by lactic acid bacteria, mainly Oenococcus oeni.
A term of method Champenoise referring to the second batch, or "cut," of press juices collected after the free-run juice.
Diacetyl
A chemical byproduct of malolactic fermentation that gives a buttery odor to the wine, enhancing complexity.
These bacteria also produce flavour substances such as diacetyl which give wine a complexing buttery, dairy like flavour. As MLF usually occurs after primary yeast fermentation it is sometimes called secondary fermentation.
If you prefer a big buttery Chardonnay then look for ones that have been through malolactic fermentation, as they will yield the compound diacetyl, ...
Excessive malolactic fermentation may produce wines too low in acidity (flat tasting) or with undesirable odours (mousy, sauerkraut, or diacetyl). Such faults may be prevented by earlier racking, filtration, and addition of sulfur dioxide.
Common in red wine, but used almost exclusively in Chardonnay for white. One of the byproducts of this process is a chemical called "diacetyl" which is responsible for the buttery taste of some wines. Often abbreviated ML.
These include acetic and butyric acids, the alcohols propanol, terpinol and hexanol, the carbonyls ethanal, acetone and diacetyl, and the esters isoamyle acetate, ethyl caproate, and ethyl butyrate.
can take place at any time during or after alcoholic fermentation. A wine undergoing malolactic fermentation will be cloudy due to the presence of bacteria, and may have an uncanny smell of buttered popcorn, due to the production of diacetyl.
Because malic acid is a "hard" acid and lactic acid a "soft" acid, the conversion creates a softening of the wine’s texture. It also produces a chemical called diacetyl, ...
 See also: Fermentation, Butter, Bottle, Taste, Aroma
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