RT Journal Article SR Electronic T1 Studies with Controlled Fermentation. vIII. Factors Affecting Aldehyde Accumulation JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 23 OP 33 DO 10.5344/ajev.1964.15.1.23 VO 15 IS 1 A1 M. A. Amerine A1 C. S. Ough YR 1964 UL http://www.ajevonline.org/content/15/1/23.abstract AB 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.