Diacetyl "is also created naturally in fermented drinks like beer, and gives some chardonnay wines its buttery taste, according to the study."
http://dfw.cbslocal.com/2012/08/10/butter-popcorn-chemical-linked-to-alzheimers/
"The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl. . ."
http://en.wikipedia.org/wiki/Diacetyl
At a certain level diacetyl smells like rancid butter and is considered a wine fault.
Any and all thoughts on this subject are welcome, but I thought this report worthy of your consideration.
None of the above rather obscured labels implies that these wines have any diacetyl in them, but are used as a broad headline announcement of a generic product under review.
If a critic/blogger implies that diacetyl is in a particular wine and the compound is shown rightly or wrongly not to have this compound, is this grounds for a lawsuit?
ReplyDelete??????????????
Hmmm...maybe I should edit my post to say "buttered popcorn" instead of diacetyl!
DeleteBill, you just never know!
ReplyDeleteHeard about this on the radio today and I thought about your post:
Deletehttp://www.chicagotribune.com/news/sns-rt-us-usa-colorado-popcornbre88j000-20120919,0,6798468.story
Now that diacetyl is worthy of a $7.2 million lawsuit, I'll be more careful about slandering someone's Chardonnay! :)
Bill, thanks for the link. Breathing Chardonnay? I wonder!
Delete