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


III/ Results

 

Comparison between perceived acetaldehyde and analysed acetaldehyde (GC analysis)

 

We can see that :

- for the reference supply :

there is no significant perception of acetaldehyde.  This is backed up by the chemical analysis which shows very little analytical variation

 

- for the 30 cc and 60 cc supplies :

on the 17/10/02, there is a noticeable difference in taste, even though the tests are similar; 

on the 23/10/02, the tasting shows an intensified perception of acetaldehyde, which is backed up by the increase in analysed acetaldehyde.

Progressive appearance of acetaldehyde.

 

- for the 90 cc supply :

the monitoring over the 4 dates shows a rapid evolution on a gustatory level and as such correlates with the chemical analysis.

This type of oxygen supply corresponds to a significant increase in the level of acetaldehyde perceived and the concentration of acetaldehyde.

 

Ethanal perçu

Ethanal analysé (CPG en mg/l)

0-1 20
2-3 30
4-5 > 40

 

On the basis of these results, we can propose, for information, the following relations :

 

 

 

 

Optical Density Balance : 420, 520, 620, Colour Intensity and Nuance 

after 23 days micro-oxygenation pre-malolactic fermentation.

 

We can see that after 23 days of treatment there is an increase in Optical Density for all the micro-oxygenated supply modes.

The variation in Colour Intensity is distinct : all four micro-oxygenated supply modes show a higher Colour Intensity.

 


Introduction       Equipment & Methods       Results       Conclusion      Bibliography