Acetaldehyde - A key yeast metabolite and oxidation product

 

 

 

 

 

 

 

 

 

 

 

At low levels acetaldehyde can contribute pleasant fruity aromas to a wine, however, at higher levels the aroma is considered a defect and is reminiscent of rotten-apples.  The threshold in wine ranges between 100-125 mg/L.

Click to Read On