Definition: Sotolon

The sotolon molecule (hydroxy-3 dimethyl-4,5 2(5H) furanone) appears during the ageing of Jura yellow wine. It brings notes of hazelnut and curry that enrich the apple and green walnut aromas of ethanal, forming the famous "yellow taste". Its formation is encouraged by high cellar temperatures in summer, which promote the action of yeasts, and by cooling in winter, which encourages its diffusion throughout the wine. Humidity is an important factor. If it is too high, it promotes the evaporation of alcohol and impoverishes the environment. Stolon continues to form after bottling and increases during ageing. Stolon is also found in sweet wines, port, tokay and sherry, but it is in vin jaune that it is present in the highest concentrations.