The Butter aroma is due to the presence of the diacetile molecule and is recognized by less than one person in ten during a blind tasting. It recalls sweets and cooked foods.

It is a secondary scent in White Wines, due to the fermentation process, and is typical to Chardonnay and other structured, young wines. If the wine is barrel-aged or bottle-aged, this aroma can evolve towards more toasted aromas such as hazlenut, almond and bread crust. 

Train your sense of smell to recognize the butter aroma with White Wine Aromas.