Studies with Controlled Fermentation. vIII. Factors Affecting Aldehyde Accumulation

Abstract

Experiments have been described which indicate the effects of some factors on aldehyde accumulation during a wine fermentation. Fermentation in the presence of high sulfur dioxide content will yield wine; with higher total aldehyde concentrations. The temperature of fermentation did not affect the final total aldehyde content greatly, if at all. The accumulation of aldehydes during fermentation appears to be dependent on the [DNPH]/[DPN⁺] ratio, which in turn, tentatively, seems to be favorable for aldehyde accumulation during the yeast growth period and then unfavorable after yeast multiplication ceases. The sulfur dioxide content has little effect on the amount of free aldehydes present during fermentation.