Comments on: Buttery bacteria: Malolactic fermentation and you

By: Wine Blogging Wednesday 68: Got Gamay? | Ithacork

Wine Blogging Wednesday 68: Got Gamay? | Ithacork — Thu, 22 Apr 2010 22:15:24 +0000

[...] the aroma compound known as diacetyl. (If you’re not familiar with MLF, then study up in this article I wrote for Palate Press a few months [...]

By: woody

woody — Sun, 28 Mar 2010 14:15:48 +0000

sweetening back DeChaunac and adding sorbate but still can’t keep it from starting to referment. Any ideas what to use? Appreciate any help!

By: Winfred

Winfred — Mon, 08 Mar 2010 17:40:20 +0000

palatepsrs.com, how do you do it?

By: Tom Mansell

Tom Mansell — Thu, 12 Nov 2009 15:42:12 +0000

Greg:

I believe oxygen also drives the creation of diacetyl by citric acid breakdown in the TCA cycle. So if you want a butter bomb, add some oxygen and citrate

You probably know this, but there is also a compelling reason not to use sorbate as a preservative when malolactic bacteria are about… geranium taint!

By: Greg

Greg — Thu, 12 Nov 2009 15:34:11 +0000

Tom,

One more thing I would add is that the use of citric acid to adjust acidity can cause a marked increase in diacetyl, since diacetyl is formed from pyruvate. If citric acid is added, it can be transformed to pyruvate in the TCA cycle and end up as diacetyl. This is I think the main reason, other than some “harshness” of citric acid, that it is not used any longer to adjust acidity even though it is allowed under TTB rules.

See perhaps de Revel et al. J. Agric. Food Chem. 1999, 47, 4003−4008, though this phenomenon discovered earlier.

By: M. Yee

M. Yee — Thu, 12 Nov 2009 04:24:55 +0000

Thank you for discussing the scientific aspects of wine and wine production. I really like your recent article at Palate Press about Malolactic Fermentation. I work with customers daily who want the creamy buttery Chardonnays and want to know why it happens and ask me which Chardonnays are like that.

One topic that I’m trying to learn more about is something you touched on at the end of that article about why biogenic amine production producing histamines and causes allergic reactions in some sensitive individuals. The reason is that my inner ears get clogged with fluid when I consume certain wines. I’ve been trying to figure this out for the last 10 months since it started. I am certain now that it is caused by wine and is unrelated to brand, price and varietal. I cannot predict which wines will cause this to happen. It would be great to see an article that sheds more light on the biogenics, cogeners, etc. and why they cause some individuals to react with allergy-like symptoms. Is anyone else out there experiencing ear related issues when drinking wine?

By: Jake Collins

Jake Collins — Wed, 11 Nov 2009 22:55:41 +0000

Good stuff….thanks!

By: 1WineDude

1WineDude — Wed, 11 Nov 2009 12:55:16 +0000

Fantastic overview!

By: uberVU - social comments

uberVU - social comments — Wed, 11 Nov 2009 11:30:29 +0000

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Wed, 11 Nov 2009 09:23:47 +0000

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