Acetaldehyde is a by-product of yeast metabolism formed during alcoholic fermentation.
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Acetaldehyde (Ethanal) analysis in beer, wine and must
Acetaldehyde is a by-product of yeast metabolism formed during alcoholic fermentation. Its formation depends on the fermentation conditions, including an excessively low fermentation rate. At low concentrations (<10–15 mg/L), acetaldehyde may contribute to a slight fruity-green note, but at higher concentrations it leads to unpleasant flavors reminiscent of green apple, freshly cut grass, or raw pumpkin. This defect is highly noticeable and compromises the sensory quality of the beer.
Acetaldehyde is a by-product of yeast metabolism that is formed during alcoholic fermentation. Its formation depends on the fermentation conditions, including a too low fermentation rate. Acetaldehyde causes an organoleptic defect and it binds the SO2 causing a decrease in molecular SO2. Molecular SO2 is the form with antioxidant and antiseptic action in wine and must.
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