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February 1, 2000International Journal of Food Science & Technology

An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

Shao‐Quan Liu Gordon J. Pilone

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Abstract

Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.

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Liu et al. (2000) studied this question.

synapsesocial.com/papers/6a714922febe604dd709fb4e https://doi.org/10.1046/j.1365-2621.2000.00341.x

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