Using MLF to create a buttery wine or not - Wineland Media
What is Malolactic Fermentation? The Buttery Taste in Wine
Common Wine Flaws, Faults and Problems
Lactic acid bacteria from Patagonian red wines – Science & Wine
Why is Wine Buttery? - Teneral Cellars
The 'buttery' attribute of wine—diacetyl—desirability, spoilage and beyond - ScienceDirect
Five Myths of Winemaking | SevenFifty Daily
Malolactic fermentation - Wikipedia
Managing Diacetyl Production During MLF - Scott Labs
Successful Malolactic Fermentations | Vintessential Wine Laboratories
A schematic representation of citric acid metabolism and the synthesis... | Download Scientific Diagram
Producing white wines with high concentrations of diacetyl
Less-Common Winemaking Pitfalls - WineMakerMag.com
Invite silkiness into your red wines
Why does RexGoliath Cabernet taste like BUTTER ?? : r/wine
Less-Common Winemaking Pitfalls - WineMakerMag.com
How Does the Timing of ML Inoculation affect Diacetyl Production? - Scott Labs
Tasting notes decoded: Bee Wax, Cumin, Bell Pepper, Cream | Decanter China 醇鉴中国
Using MLF to create a buttery wine or not - Wineland Media
Resistance Wine Company - Blog - Chardonnay with Extra Butter, Please
Red wine aroma and flavor descriptors with corresponding reference... | Download Table
Frontiers | Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role | Microbiology
Wine Faults - ENOTOOLS
