Evolution of red wines <p>II. An assessment of the role of acetaldehyde</p>

Abstract

Factors influencing formation and utilisation of acetaldehyde during red vinification have been examined, with emphasis on its production during primary fermentation and depletfon during early maturation.
Acetaldehyde concentrations in new wines were controlled at predictably low levels by addition of SO₂ at 30- 50 mg/l before fermentation. There was no appreciable effect from yeast strain, pH or temperature on acetaldehyde production. Significant decrease in acetaldehyde, a-ketoglutaric acid and pyruvic acid, with release of free SO₂, occurred during malolactic fermentation. The rate of acetaldehyde consumption in sterile-filtered wine was increased at higher te·mperature and decreased by the presence of free SO₂ at high levels. Progressive change in pigment composition of new wines was not influenced by variation in bound acetaldehyde within the range 2-103 mg/l.
Acetaldehyde concentration also decreased in a majority of red wines during conservation in commercial cellars. Increases were attributed to abnormal conditions of wine exposure to air. lt was concluded that acetaldehyde formation in wine is probably a surface phenomenon, involving autoxidation of ethanol at the wine interface with atmospheric oxygen. Increase in acetaldehyde during vinification was considered to be adverse in relation to sensory properties and stability of red wine.