On Fri, 20 Jan 2012 09:19:05 -0800 (PST), DaleW >
wrote:

> "Buttery" notes are typically a sign of malolactic fermentation (malic acids to lactic acid, the lactic is a clue). One product of ML I believe (where's Lipton, what time is it in NZ?) is the same substance used to make movie theater popcorn "butter."


Yes, but I always think of it as more like butterscotch than butter.

--
Ken Blake