The chief ingredient in the flavoring is a chemical called diacetyl, said Greg Kullman of the federal agency, and it may be the agent that sets off the problem.
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A wine undergoing malolactic conversion will be cloudy because of the presence of bacteria, and may have the smell of buttered popcorn, the result of the production of diacetyl.
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64 Cu-ATSM ( diacetyl-bis ( N4-methylthiosemicarbazone ) ) has been shown to increase the survival time of tumor-bearing animals with no acute toxicity.
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Bronchiolitis obliterans caused by diacetyl inhalation begins with a cough, wheezing and dyspnea ( shortness of breath ), and usually progresses slowly, but severe symptoms can develop without warning.
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In more reductive conditions, such as in alcoholic fermentations where yeast populations are at their peak and the wine is heavily saturated with carbon dioxide, the formation of diacetyl is much slower.
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However, sulfur dioxide added earlier in the malolactic fermentation process limits diacetyl production by inhibiting the bacteria and limiting their activity in its entirety, including the conversion of malic to lactic acid.
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The most common peroxyacyl radical is peroxyacetyl, which can be formed from the free radical oxidation of acetaldehyde, various ketones, or the photolysis of dicarbonyl compounds such as methylglyoxal or diacetyl.
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Attorneys for the workers said the illnesses were caused by exposure to chemicals, particularly diacetyl, in butter flavorings made by International Flavors and Fragrances Inc . and its subsidiary Bush Boake Allen Inc.
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A preliminary " in vitro " study, published in 2012, suggests that diacetyl may exacerbate the effects of beta-amyloid aggregation, a process linked to Alzheimer's disease.
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For other wines, such as Chenin blanc and Riesling, it produces off flavors in the wine ( such as the buttery smell of diacetyl ) that would not be appealing for that variety.
