What is Diacetyl?

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Enhance your wine knowledge and tasting skills for the Sommelier Level 2 Exam. Engage with multiple choice questions, in-depth explanations, and practice flashcards. Prepare to excel in your sommelier certification!

Multiple Choice

What is Diacetyl?

Explanation:
Diacetyl is a chemical compound (2,3-butanedione) formed as a metabolic byproduct during fermentation. Its buttery aroma is a well-known sensory effect, but the essential identity is that it is produced by yeast (and by bacteria during malolactic fermentation). It is not a sugar and not a pigment, so the best classification among the options is that it is a yeast metabolite.

Diacetyl is a chemical compound (2,3-butanedione) formed as a metabolic byproduct during fermentation. Its buttery aroma is a well-known sensory effect, but the essential identity is that it is produced by yeast (and by bacteria during malolactic fermentation). It is not a sugar and not a pigment, so the best classification among the options is that it is a yeast metabolite.

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