oeni holds major importance in the field of oenology, where it is the primary bacterium involved in completing the malolactic fermentation.

[3] Diacetyl in wine is produced by lactic acid bacteria, mainly Oe.

In low levels, it can impart positive nutty or caramel characters, but at levels above 5 mg/L, it creates an intense buttery or butterscotch flavour, where it is perceived as a flaw.

The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide.

Diacetyl rarely taints wine to levels where it becomes undrinkable.