DIACETYL
Identification
Smell
butter
Place of occurrence
winery
Cause of occurrence
Diacetyl (2,3-butanedione) can appear due to the activity of yeasts during fermentation and bacteria during malolactic fermentation (occurs mainly as a result of the catabolism of citric acid). It is considered a defect when the concentration in wine is more than 5 mg/L
Counteraction
Use of commercial bacteria for malolactic fermentation
Controlled contact of wine with oxygen (O2)
Controlling the concentration of citric acid in wine