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Diacetyl in Australian dry red wines and its significance in wine quality
2017
The diacetyl content of 466 Australian dry red table wines ranged from less than 0.1 ppm to 7.5 ppm with a mean of 2.4 ppm. Malo-lactic fermentation had occurred in 71 per cent of the wines, which had a mean diacetyl level of 2.8 ppm. In wines which had not undergone malo-lactic fermentation the mean diacetyl level 1.3 ppm. Taste threshold tests showed that a difference of as little as 1 ppm could be detected in a light dry red wine containing 0.3 ppm diacetyl. In a full flavoured darker wine
doi:10.5073/vitis.1969.8.129-135
fatcat:nnfhiw3a3bec7d2ozq76xc6kki