Glossary
Acetaldehyde
/as-et-AL-duh-hide/
A chemical compound formed during fermentation and oxidation.
Full Definition
Acetaldehyde is an intermediate compound in fermentation, normally converted to ethanol by yeast. When present in excess due to oxidation or incomplete fermentation, it imparts bruised apple, sherry-like, or nutty aromas. It's intentionally cultivated in Fino and Manzanilla sherries but considered a fault in most table wines.
Related Terms
See Also
Reference
More terms starting with A
Acetic Acid
The acid responsible for vinegar character in wine.
Acidity
The tart, sharp quality in wine from natural grape acids.
Adega
Portuguese term for winery or wine cellar.
Aeration
Exposing wine to air to soften tannins and release aromas.
Aging
The maturation of wine over time in barrel, tank, or bottle.
Alcohol
Ethanol produced during fermentation, expressed as percentage by volume.