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The yellow-green aroma substance (also biacetyle, German: Butteraroma) is formed in wine during malolactic fermentation by lactic acid bacteria in reaction with citric acid. It is also found in beer, butter, coffee, cocoa and honey and gives a buttery taste. Even at a dilution of 1:1000000, the odour and taste-intensive substance can be perceived by the senses. In larger quantities, it causes the wine defects lindton and lactic acidosis (butyric acidosis).

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The world's largest Lexicon of wine terms.

26,011 Keywords · 46,819 Synonyms · 5,324 Translations · 31,346 Pronunciations · 184,352 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon