Acetaldehyde can be produced by yeast and acetic acid bacteria by the oxidation of ethanol. It is typically associated with a sherry or rotten apple aroma and is considered undesirable at elevated levels. Sensory threshold in wine is typically between 100-125 mg/L. SO2 will bind with acetaldehyde to help reduce unwanted aromas.
Minimum Volume Required: 50mL
Includes
Acetaldehyde
(Units: mg/L, Technique: Sequential Analyzer)
