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).
In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien