Anyone have a handle on what to look for as far as discerning diacetyl in Pinot Noir? I have been told it comes through as pancake batter aromas…
Cheers.
SML
Anyone have a handle on what to look for as far as discerning diacetyl in Pinot Noir? I have been told it comes through as pancake batter aromas…
Cheers.
SML
My understanding is that it comes across more as a popcorn butter. I believe the use(d) it in the microwave type of popcorn, IIRC. That being said, I’m not too sure what the signs of diacetyl in Pinot Noir are…sorry.
Yes, diacetyl is a butter aroma. I’m sure if it is there you will know it.
While I am aware of diacetyl in whites, particularly in barrel fermented Chard, I wasn’t sure if the expression was a bit different considering the makeup of anthocyanins, esters et al in red wines. I guess the ‘pancake batter’ aroma does have a ‘buttery’ feel…Thanks for your input.
Cheers!
I imagine the somewhat more complex aroma matrix in a red might be able to mask the perception to some degree, but it would still present itself in the same buttery fashion. Professor Boulton used to say that free SO2 would bind to diacetyl, so as your SO2 numbers get lower over time, you might notice it showing more.
I have occasionally noticed butter during ML, but I haven’t really seen it stick around long term in reds.
That’s been my experience as well.
Buttered bananas!
-Al
Me 3 on this one.