Martineau, B., Acree, T. and Henick-Kling, T. 1994.
Effect of Wine Type on the Detection Threshold for Diacetyl.
Food Res. Int. :
Diacetyl, an important wine flavorant synthesized during alcoholic and malolactic fermentation, has been reported to have a sensory threshold of 2-3mg/l. A comparative study of threshold for diacetyl in wines was undertaken to determine the effect of wine type on that value. Sensory threshold was determined according to the forced-choice ascending concentration series of limits method described by ASTM (E 679-79), using trained panelists. Panel detection thresholds and standard deviation from the geometric mean were found to be 0-2mg/l and 0-32 in Chardonnay, 0-9mg/l and 0-21 in Pinot noir, and 2-8 mg/l and 0-38 in Cabernet Sauvignon. These results demonstrate the important effect of wine type on diacetyl threshold, invalidating the use of a single threshold value for all wines.