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Diacetyl is present in some chardonnays known as "butter bombs", although there is a trend back toward the more traditional French styles. [ 12 ] Concentrations from 0.005 mg/L to 1.7 mg/L were measured in chardonnay wines, and the amount needed for the flavor to be noticed is at least 0.2 mg/L. [ 13 ] [ 14 ]
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Diacetone alcohol is an organic compound with the formula CH 3 C(O)CH 2 C(OH)(CH 3) 2, sometimes called DAA. This colorless liquid is a common synthetic intermediate used for the preparation of other compounds, and is also used as a solvent.
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Winemakers can encourage diacetyl production by keeping the wine sur lie in the barrel. The barrel on the right has recently been stirred with a bâtonage tool. Diacetyl (or 2,3-butanedione) is the compound associated with the "buttery" aromas of Chardonnays, but it can affect any wine that has gone through malolactic fermentation.
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This colourless solid is the dioxime derivative of the diketone butane-2,3-dione (also known as diacetyl). DmgH 2 is used in the analysis of palladium or nickel. Its coordination complexes are of theoretical interest as models for enzymes and as catalysts. Many related ligands can be prepared from other diketones, e.g. benzil.