Information about aromas
Burnt Rubber | Butter |  Buttermilk |
| Aroma profile for Butter |
| Results from the production of diacetyl during malolactic fermentation (diacetyl is the main aromatic compound in butter). |
| Chemicals contributing to aroma: acetoin Diacetyl ethyl lactate |
Encyclopedia entries that mention Butter
Acetobacter
Aromas
Asian lady beetle
Champagne
Chardonnay
Diacetyl
fermentation
fighting varietal
Friuli
Friuli-Venezia-Giulia
gluconobacter
Hansensiaspora
Lactobacillus
malolactic fermentation
Pediococcus
Ribolla
rosé
Spoilage
Tourne
United States market
Volatile
yeast
Zygosaccharomyces
Options for searching aromas and compounds database |
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