Glossary
Diacetyl
/dy-AS-uh-til/
Compound creating buttery, creamy aromas.
Full Definition
Diacetyl is a chemical compound produced during malolactic fermentation that creates buttery, butterscotch, or creamy aromas. Common in oaked Chardonnay. At low levels it adds richness; excessive amounts can seem artificial. Some winemakers encourage it, others minimize it through technique.
Related Terms
See Also
Reference
More terms starting with D
Decanting
Pouring wine into another vessel for aeration or sediment removal.
Delestage
Rack-and-return technique for gentle extraction.
Demi-Sec
Medium-sweet sparkling wine.
Density
In tasting, the concentration of a wine; in viticulture, vine spacing.
Depth
Layers of flavor that reveal themselves over time.
Disgorgement
Removing sediment from sparkling wine after secondary fermentation.