SIGN UP LOG IN

The largest wine encyclopedia in the world

22.937 Keywords • 48.195 Synonyms • 5.304 Translations • 28.244 Pronunciations

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

buttery

buttery (GB)
qui sent le beurre (F)
burroso, butirroso (I)

Description (also lactic from the Latin Lac = milk) for the typical buttery-creamy smell and taste of a wine in the context of a wine address, Especially one malolactic fermentation (BSA) White wines (but also red wines ) can have this tone, which is locally also referred to as bread flavor, butter tone or molketone. The causes of this tone are through Lactic acid bacteria formed metabolic products like diacetyl, which is a by-product of the BSA. This substance even supports this in the smallest amounts Aroma of the wine and gives it an easy one nutty or caramel-like Grade. Moderate amounts are up to 1 mg / l in white wine and up to 5 mg / l in red wine. The fruity Aromas of the wine can be completely covered. However, this is not (yet) as wine faults to rate. In higher concentration, this tastes unpleasant "cheesy", "sweet and sour" or "scratchy" and is reminiscent of sauerkraut. In any case, this is to be rated as a wine error, which as Lindton or Lactic acid sting (Butyric acid). These also express themselves through milky Colour. Related terms are biscuit. roasted. caramelized and burnt,

Lactic acid tint - butter on plate and milk jug with glass

Butter: by Aline Ponce from Pixabay
Milk: by congerdesign from Pixabay

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.