More fuel for the ABC crowd

Diacetyl (the "buttery" component of buttery Chardonnays) now shown to promote amyloid plaque formation in Alzheimer's models:

http://pubs.acs.org/doi/abs/10.1021/tx3001016

I knew that there was a reason to stay away from those wines!

Mark Lipton

Diacetyl, Mark is that found in all chards or just the Rombauer variety? If white burgs ae guilty I'm beyond returning to lucidity.

[quote="Lou Kessler] If white burgs are guilty I'm beyond returning to lucidity.[/quote]
If?
Best, Jim

[quote="Lou Kessler] If white burgs are guilty I'm beyond returning to lucidity.[/quote]
If?
Best, Jim[/quote]

If I was guilty? If I was lucid? People want to know.

Diacetyl, Mark is that found in all chards or just the Rombauer variety? If white burgs ae guilty I'm beyond returning to lucidity.

Lou,
Rombauer is certainly one of the prime offenders, but any Chard that goes through poorly-controlled full MLF is suspect, I'd say. Most White Burgundies are done with too much care to get that buttered popcorn effect, but I don't buy them so what do I know?

Mark Lipton

Diacetyl, Mark is that found in all chards or just the Rombauer variety? If white burgs ae guilty I'm beyond returning to lucidity.

Diacetyl is in any wine but there is an increased level in wine that has undergone MLF. Concentrations are higher in reds than whites and CS can be as much as ten times higher than Chard. One of the major factors in the level of Diacetyl in the finished wine is the MLF strain employed. A recent study by Lallemand published in Practical Winery & Vineyard shows a 3X difference in finished Diacetyl levels in the same CS test wine based on choice of MLF bacteria.

My understanding is that frequent copious applications of Muscadet can have a positive improvement!

My understanding is that frequent copious applications of Muscadet can have a positive improvement!

Around our house we refer to this as the Lipton therapy

Mark Lipton