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An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
Author(s) -
Liu ShaoQuan,
Pilone Gordon J.
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00341.x
Subject(s) - acetaldehyde , winemaking , wine , aroma of wine , aroma , chemistry , biochemical engineering , food science , organic chemistry , ethanol , engineering
Summary Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.