AI Snips
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Secondary Aromas and Diacetyl
- Secondary aromas develop from winemaking techniques.
- Diacetyl, a buttery aroma, is produced during malolactic fermentation by lactic acid bacteria.
Managing Diacetyl Levels
- Many winemakers now avoid excessive diacetyl due to its cloying nature.
- Skip malolactic fermentation or use specific bacteria strains that produce less diacetyl.
Oak and Vanilla
- Vanilla aroma in wine comes from oak barrel aging.
- Toasting the barrels, especially new oak, enhances the vanilla character.