Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine

摘要

Aims: Acetaldehyde is the major carbonyl compound formed during winemaking and has implications for sensory and colour qualities of wines as well as for the use of the wine preservative SO2. The current work investigated the degradation of acetaldehyde and SO2-bound acetaldehyde by two commercial Oenococcus oeni starters in white wine.