Acetaldehyde: How to limit its formation during fermentation

摘要

Although most winemakers are aware of acetaldehyde, it still causes some negative impacts on wine quality, It is the main carbonyl compound formed in wine during fermentation, although it can also be produced in wine via other mechanisms. High levelsof this aldehyde can have poor sensory effects on wine. There are several tools that a winemaker can use to limit the production and impact of acetaldehyde in wine. Steve Byrne and Greg Howell, from Vintessential Laboratories, explore the options.