Which chardonnay has diacetyl

Recent research has begun to explore the effects of MLF on white wines from varied winegrowing regions. The malolactic organisms are subject to the same growth necessities in white wine as in red wine, but when they interact with the components of the white wine matrix, the products they form can vary. This is very interesting and helpful, because it can aid the winemaking community in its quest to craft a product with a unique, pleasing and characteristic organoleptic profile.

What makes it unique is that it is able to produce very high concentrations of diacetyl when inoculated at the end of alcoholic fermentation. It expresses buttery notes, enhances fruity aromas together with an ample and rich mouthfeel and confers great aromatic complexity to white wines. For more information, please visit our website or read our booklet on malolactic fermentation. The online community for winemakers and enologists.

Articles Home Articles Producing white wines with high concentrations of diacetyl. Register Email address.

They may turn up the volume even more by holding the wine in oak barrels, which adds spicy, sweet and vanilla aromas and flavors. So, the presence or absence of "butter" divides the world of Chardonnay into two broad categories that are roughly associated with the wine's geographical origin. The "Old World" style, characteristic of White Burgundies, produces a wine that's usually high in acidity and bone-dry, focused on fruit, with little or no oak flavor.

The "New World" style almost seems like a completely different wine. Ripe in flavor and often slightly sweet, it's a big Chardonnay with vanilla and tropical-fruit character and a marked buttery aroma and texture. As with just about every generalization in the world of wine, there are many exceptions to this one. You'll find a taste of butter in some European Chardonnays, and more than a few Australian and California Chardonnays are made in a style that's, well, Burgundian.

But when you pull the cork and the wine shouts "Butter! Some people love this butter flavor. The ability of malolactic bacteria, Oenococcus oeni , to affect wine texture and sensory characteristics in a positive way can be harnessed to influence wine aromas and drive wine style. As seen in the Scott Labs Handbook and the figure here, we've characterized the sensory impact of the strains we offer to better assist winemakers in achieving their stylistic goals.

One of the sensory impacts, "buttery," can largely be attributed to the compound diacetyl. Controlling the production of diacetyl can be important in achieving a desired wine style.

Similarly, low diacetyl concentrations can represent an "Old World" style, but may not appeal to certain sectors of the market. As diacetyl is largely a byproduct of malolactic fermentation, there are several factors that can be easily manipulated by the winemaker during MLF to achieve their desired diacetyl level including:.

Strains of malolactic bacteria vary in their potential for production of diacetyl. Refer to the figure below to compare strains sold by Scott Labs. As the diacetyl is being produced, yeast and bacteria will break it down. Similarly, inoculating for MLF following the completion of alcoholic fermentation will contribute to higher diacetyl levels in wine.