120 µg per capsule

Botrytis-infected, nutty, sweet and burnt”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of Botrytis-infected character. Sotolon is contributed to wine by grapes which have become infected with Botrytis cinerea - so called 'noble rot'. It can also develop in some white wines as a result of the phenomenon of premature ageing. This compound imparts a sweet, nutty, toasted odour to wine, reminiscent of raw sugar.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate Botrytis character in wine is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
120 µg per capsule
The flavour threshold of sotolon in wine is 1 - 100 µg / l.
Sotolon is contributed to wine by grapes infected with Botrytis cinerea, so-called noble rot. It can also be derived in ways that are not yet fully understood in reactions which lead to premature ageing of some white wines.
Sotolon imparts a nutty, toasted aroma to wine, reminiscent of raw sugar, in the case of wines made with grapes which have undergone noble rot. In prematurely-aged white wine sotolon is often found together with 2-aminoacetophenone. In such wines the overall flavour impression can resemble polish.
CAS registry number
The CAS registry number of sotolon is 28664-35-9.
Other names
  • 4,5-Dimethyl-3-hydroxy-2(5H)-furanone
  • caramel lactone
  • dimethyl oxyfurone
  • 4,5- dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
  • 2,3-dimethyl-4-hydroxy-2,5-dihydrofuran-5-one
  • fenugreek lactone
  • 2-hydroxy-3-methyl-2-penten-4-olide
  • 2- hydroxy-3,4-dimethyl-2-buten-1,4-olide
  • 3- hydroxy-4,5-dimethyl furan-2(5H)-one
  • 3- hydroxy-4,5-dimethyl-2(5H)-furanone
  • 3- hydroxy-4,5-dimethyl-5H-furan-2-one
  • sotolone
  • sugar lactone
This flavour standard contains a mixture of (R) and (S) stereoisomers. of sotolon The (S) form of sotolon contributes to the characteristic odour of prematurely aged wines.
Threshold distribution
Capsules per pot
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