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Malolactic conversion, diacetyl, and the butter question
3 min 59 secN11After Level 2 Lesson 2
Glossary
Terms that have earned their place
- Malolactic conversion
- Bacterial conversion of sharper malic acid into softer lactic acid, with carbon dioxide produced.
- Diacetyl
- An aroma-active compound that can contribute butter or butterscotch impressions, depending on amount and context.
- Citrate metabolism
- Bacterial processing of citric acid that can contribute to diacetyl formation.
- Matrix
- The rest of the wine—water, ethanol, sugar, acids, phenolics, and other compounds—that can change release and perception.
Keep digging
Sources and further reading
Sources support the teaching model; they do not make promotional regional descriptions universal bottle guarantees.