diacetyle

The yellow-green flavouring substance (also biacetyle) belongs to the group of ketones and 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 imparts a buttery, creamy flavour. diacetyle is a typical by-product of malolactic fermentation in both white and red wines. It is produced naturally by bacterial processes, but can also be produced synthetically - although it is not permitted to add it to wine.

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