Which compound is primarily responsible for buttery aromas in wine?

Which compound is primarily responsible for buttery aromas in wine?

• A. Diacetyl
• B. Ethyl acetate
• C. Lactic acid
• D. Acetic acid

Answer: (A)

Butter aromas in wine come mainly from diacetyl, a diketone produced during malolactic fermentation by lactic acid bacteria as they convert malic acid into lactic acid. Diacetyl has a characteristic creamy, buttery scent that wine producers and tasters associate with certain white wines, especially Chardonnay aged on lees or after malolactic fermentation. In small amounts it adds complexity, but too much can overwhelm other aromas. The other compounds play different roles: ethyl acetate can contribute fruity or solvent-like notes at low levels but may smell like nail polish remover at higher levels; lactic acid mainly affects mouthfeel and sweetness of perceived acidity rather than aroma; acetic acid gives a vinegar-like aroma.

Butter aromas in wine come mainly from diacetyl, a diketone produced during malolactic fermentation by lactic acid bacteria as they convert malic acid into lactic acid. Diacetyl has a characteristic creamy, buttery scent that wine producers and tasters associate with certain white wines, especially Chardonnay aged on lees or after malolactic fermentation. In small amounts it adds complexity, but too much can overwhelm other aromas. The other compounds play different roles: ethyl acetate can contribute fruity or solvent-like notes at low levels but may smell like nail polish remover at higher levels; lactic acid mainly affects mouthfeel and sweetness of perceived acidity rather than aroma; acetic acid gives a vinegar-like aroma.