Acetaldehyde (Ethanal) analysis in wine and must
Acetaldehyde is a by-product of yeast metabolism that is formed during alcoholic fermentation. Its formation depends on the fermentation conditions, including a too low fermentation rate.
Acetaldehyde causes an organoleptic defect and it binds the sulfur dioxide (SO₂) causing a decrease in molecular SO₂. Molecular SO₂ is the form with antioxidant and antiseptic action in wine and must.
The calibration curve of CDR WineLab®, obtained using reference methods, potentiometric titration, confirms the excellent linearity of the system over the whole testing range.
Reagent test kits
Analyzers for process and quality control in winemaking
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR WineLab® Junior
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections