A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2022; you can also visit the original URL.
The file type is
Relatively little is known about the effects of sulfur dioxide on the general formation of flavors during fermentation. Volatile, saturated aldehydes are an important class of aroma compounds that can impact the sensory characteristics of the final wine. This study quantified the saturated aldehydes C1 through C9 formed during fermentation of white juice with different concentrations of added sulfur dioxide. Results showed that maximum concentrations of acetaldehyde (C2), 2-methyl-1-propanaldoi:10.5344/ajev.2003.54.1.31 fatcat:jp2wk3sebbh35aemvhcvustfua