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

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