Acetaldehyde

Description
Acetaldehyde can be produced by yeast and acetic acid bacteria by the oxidation of ethanol.  At high levels it is detected as a sherry/rotten apple characteristic.  Sensory threshold in wine is typically between 100-125 mg/L.  SO2 will bind with acetaldehyde to help reduce unwanted aromas.

Includes
Acetaldehyde
(Units: mg/L, Technique: Sequential Analyzer)