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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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“