| With the rapid initiation of MLF after alcoholic fermentation, a low level of diacetyl is achieved. |
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| Beyond diacetyl, the type of starter chosen can also modify other aroma families. |
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| The starter contains lactic and citric acids as well as aromatic substances, chiefly diacetyl. |
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| Each bacteria starter's potential for producing diacetyl is a criterion to consider when choosing a malolactic culture. |
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| Significantly, traditional tobacco cigarettes can also contain up to 100 times more diacetyl than e-cigarettes. |
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| Figure 2 illustrates the diacetyl level in a Pinot noir wine where MLF was initiated with different inoculation rates for the malolactic cultures. |
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| In the case of the ethyl phenols and diacetyl, the frequency of perception increased as the concentration of the added material increased, more for the white wine than the red. |
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| Soybean flakes, sunflower seeds, wheat flour, malt flour, salt, dextrose, canola oil, diacetyl tartaric acid esters of mono-diglycerides, ascorbic acid, azodicarbonamide, enzymes. |
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| However, according to the study, two of the companies that produced the tested flavours stated their products didn't contain diacetyl, but analysis revealed that they actually did. |
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| A low redox potential is associated with a low level of diacetyl. |
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| The diacetyl produced in such reducing conditions during the alcoholic fermentation was immediately transformed into butanediol, which has no odour at this concentration. |
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| Naturally, some compounds, such as ethyl lactate and diacetyl, can have a positive impact, adding complexity to the wine when their concentration is appropriate. |
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| The yeast seems to take up some of the malolactic bug by-products, especially diacetyl, and therefore reduces that butterscotchy aroma. |
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| It has been demonstrated that exposure to certain volatile chemical attractants, diacetyl and benzaldehyde, alters the normal response to environmental temperature changes. |
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| Diacetyl is one of the main aromatic compounds produced during malolactic fermentation. |
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| Diacetyl is not always a positive aroma compound, depending largely on its concentration in the wine and the style of wine. |
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