Correlation between Acetaldehyde perceivedthrough tasting and actual AcetaldehydeconcentrationCabri C.*, Ducournau P., Lemaire T.*OENODEV
S.à.r.l. 32400 Maumusson-Laguian, France Introduction Equipment & Methods Results Conclusion Bibliography IV/ Conclusion We
have shown that the intensity level is linked to the concentration of
acetaldehyde present in a wine micro-oxygenated at the pre-malolactic
fermentation stage and the wine used in these experimental conditions. The
higher doses of oxygen generate higher concentrations in acetaldehyde and at
the same time more marked colour intensity. These
results are just part of work underway as part of the projects for 2002.
The same protocol will be followed using a Cabernet Sauvignon. Furthermore, we still need to analyse the influence of other constituants, such as superior alcohols, on tasting (we are processing the results for these other constituants) What influence does phenolic compound concentration have on acetaldehyde production ? Is there a link between wine structure, O2 dosage and the presence of acetaldehyde when tasting? Upcoming studies should helps us answer these questions.
Introduction Equipment & Methods Results Conclusion Bibliography |