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Aldehydes

Various alcohol compounds that are formed during alcoholic fermentation by oxidation of the primary alcohols. The artificial word consists of parts of the Latin name "alcohol(us) dehydrogenatus", which means "dehydrated alcohol" or "alcohol from which hydrogen has been removed". In terms of quantity, formaldehyde (methanal) is the most important aldehyde. It is used as a disinfectant (formalin solution) and for the production of organic preparations. The most important aldehyde in wine production is acetaldehyde. Aldehydes also play a role in polymerisation reactions (caking together of smallest particles). They can also contribute positively to the aroma in weak concentrations, for example the phenol aldehyde vanillin. Certain aldehydes are the sensory cause of firn flavour (ageing firn) and air flavour (aldehyde tone). See a list of all wine constituents under total extract.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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