Ever wonder why Chardonnay has an unmistakably buttery aroma and flavour? Well, it’s a naturally occurring bi-product called diacetyl, a compound that also flavours butter and margarine, derived mainly from strains of lactic bacteria responsible for conducting malo-lactic fermentation (MLF).
Usually, MLF converts tart malic acid into the softer lactic acid, but it can also impart distinctive flavours. Many white wines avoid MLF to preserve acidity and grape derived flavours but Chardonnay is the notable exception as most benefit from the softened acidity and complex flavour of diacetyl.
Usually, MLF converts tart malic acid into the softer lactic acid, but it can also impart distinctive flavours. Many white wines avoid MLF to preserve acidity and grape derived flavours but Chardonnay is the notable exception as most benefit from the softened acidity and complex flavour of diacetyl.
Excerpt from Asian Wine Journal Ezine
- Volume 02 Issue 01 : 17-30 January 2009
- Volume 02 Issue 01 : 17-30 January 2009
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