North316 wrote:Peter, if you didn't give such detailed (and great) answers I wouldn't ask you so many questions.
You note it as being an aroma, but this also translate into a flavor profile on the palate?
"If a wine is left with yeast cells post MLF, the diacetyl is degraded"
This is what is referred to as "on the lees", correct?
Is it strictly the yeast that effects the diacetyl after fermentation or does barrel aging v. stainless also have an effect on it?
The only things you actually can "taste" are very limited: sweet, tart, bitter, salty, umami. Everything else is perceived through vapors carried into your nose from the back of your throat (retronasal). If you plug your nose so that no air can pass through it, you won't taste anything beyond the five basics listed above. So yes, anything you smell upon sniffing can be tasted/smelled retronasally.
Yes, on the lees, but it doesn't take a maasive amount of yeast to consume the diacetyl. Wine can be racked off fermentation lees, with just a bit light lees, and still lose its diacetyl. Also, some ML bacteria strains produce a lot of diacetyl, some little or none, and this is one of several criteria that winemakers use to choose ML strains.
Stainless vs. barrel doesn't make a big difference.