Acetaldehyde
Correlation between Acetaldehyde perceived through tasting
and actual Acetaldehyde concentration
Equipment and Methods
Experimental site
- Mini stainless steel vats (300L)
- Micro-oxygenation
- Inerting using nitrogen
- Syrah grape variety
- Malolactic fermentation delayed by addition of 50g/hl of Lysosyme
Four different types of oxygen supply were monitored :
| Tank | T | 30 | 60 | 90 |
|---|---|---|---|---|
| oxygenation dosis (ml/l/mois) | 0 | 30 | 60 | 90 |
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.
Gilis J-F., Cabri C. et Ducournau P.
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