title: The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
authors.affiliation: The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia. Eveline.Bartowsky@awri.com.au
authors.forename: Eveline J
authors.initials: EJ
authors.lastname: Bartowsky
authors.forename: Paul A
authors.initials: PA
authors.lastname: Henschke
mesh_terms: D019343:Citric Acid / Q000378:metabolism; D003258:Consumer Behavior; D003931:Diacetyl / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism*; D013649:Taste; D013696:Temperature; D014920:Wine / Q000382:microbiology*
chemical_list: D019343:Citric Acid; D003931:Diacetyl