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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)