Correlation between Acetaldehyde perceived through tasting and actual Acetaldehyde concentration

Cabri C.*, Ducournau P., Lemaire T.

*OENODEV S.à.r.l. 32400 Maumusson-Laguian, France

christine.cabri@oenodev.com  

Introduction       Equipment & Methods       Results       Conclusion      Bibliography

II/ Equipment & Methods

Experimental site : 

Mini stainless steel vats (300L)   Micro-oxygenation Inerting using nitrogen                 Experimental Site

Syrah grape variety   Malolactic fermentation delayed by addition of 50g/hl of LYSOSYME

Four different types of oxygen supply were monitored :

Acetaldehyde analysis :

The samples taken for analysis were stabilised using 1g of salicylic acid and were kept at 4°C.  They were brought the same day in an electric icebox to the LEC laboratory in COGNAC, where gas chromatographic analysis was carried out.

Tasting :

Tasting was carried out by an experienced internal panel.  It was noted, from 0 – 5,  on the intensity of acetaldehyde perceived (using a tasting sheet used to monitor micro-oxygenated wines). The descriptors linked to acetaldehyde were freely collected.

Introduction       Equipment & Methods       Results       Conclusion      Bibliography