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If you’re a wine lover, you’re probably acquainted with the buttery notes of a chardonnay. For some (like me), it’s just not your vibe, but for those who love a good buttery wine, you might be surprised what the beverage has in common with microwave popcorn.
As it turns out, the buttery flavor in a Chardonnay is the same ingredient that makes microwave popcorn taste buttery.
Yes, this sounds wild, but we promise actual butter isn’t being poured into your wine bottle. The ingredient is a molecule called diacetyl that naturally occurs during a process called malolactic fermentation, a second fermentation process.
During malolactic fermentation, malic acid converts to lactic acid which is a much softer acid and doesn’t give a harsh taste to the wine. When this happens, diacetyl is created and that’s where the buttery flavor originates.
But wine isn’t the only thing that has diacetyl. It’s the same ingredients companies previously used to create a butter flavor in items like microwave popcorn! Here’s the thing, though, Read Full Article Source
