CDR FoodLab® - Sistema di analisi per alimenti 1

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.


Calibration curve

The calibration curve of CDR WineLab®, obtained using reference methods, potentiometric titration, confirms the excellent linearity of the system over the whole testing range.

Correlation curve with the reference method for the determination of acetaldehyde in wine and must. R² = 0.9929

Reagent test kits

Measuring Range

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for process and quality control in winemaking


CDR WineLab®

  • 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