a compound that forms when wine is exposed to air. While it's a key smell and taste in Fino Sherry, it's not desirable in white table wines. The wine will appear dull and flat, and is linked with the browning of the wine.
A substance responsible for the oxidised fault in table wines. Caused by the oxidation of ethyl alcohol it results in a bruised apple character in table wines. It is an important positive aroma/flavour component of some sherries.
A colorless liquid produced by yeast in the fourth stage of enzymatic action culminating in the production of ethyl alcohol. The enzyme carboxylase forms acetaldehyde and carbon dioxide from pyruvic acid. At the next (final) stage, most of the acetaldehyde is reduced to ethyl alcohol, but a trace remains and adds to the flavor and complexity of the wine. If too much remains, it taints the wine with a strong off-taste.
produced as the bodyâ€™s metabolism breaks down ethanol. Can be erroneously detected as alcohol and deliver falsely high blood alcohol readings. Dieters and diabetics can have abnormally high acetaldehyde levels.
an aldehyde found in cigarette smoke, auto exhaust, smog, and created in the liver from alcohol. Acetaldehyde autoxidizes (spontaneously oxidizes in the presence of air) to produce the organic peroxidase perecetic acid and damaging free radicals, and is a mutagen, carcinogen, and cross linker.
Acetaldehyde, sometimes known as ethanal, is an organic chemical compound with the formula CH3CHO or MeCHO. It is a flammable liquid with a fruity smell. Acetaldehyde occurs naturally in ripe fruit, coffee, and fresh bread and is produced by plants as part of their normal metabolism.