acetaldehyde:A substance responsible for the oxidised fault in table wines. Caused by the oxidation of ethyl alcohol it results in a bruised apple character in table wines. It is an important positive aroma/flavour component of some sherries.
Acetaldehyde
A compound produced by fermentation and oxidation exhibiting fruity, chocolate, pumpkin type aromas. Acetaldehyde has been shown to assist in the stabilization of wine color.
Acetic
The vinegar-like off odor of acetic acid.
Acetaldehyde
Chemical substance formed by the partial oxidation of alcohol.
2. Acetaldehyde
Description. Distinctive, straw-like, somewhat acrid character; sherry-like.
[edit] Acetaldehyde
Acetaldehyde is an intermediate product of yeast fermentation; however, it is more commonly associated with ethanol oxidation catalysed by the enzyme ethanol dehydrogenase.
Acetaldehyde — rotten apples, sherry
Acetic acid — vinegar
Ethyl acetate — nail polish remover, glue, or varnish
Sulfur ...
A
Acetaldehyde
A distinctive, desirable component of Fino sherry caused by aging under flor.
Acidity
Natural acids (citric, malic, lactic or tartaric) that occur in fruit. In wine, tartaric acid provides tartness.
Acetaldehyde: A colorless, volatile, and water-soluble compound found naturally in grapes and wines in trace amounts and produced both by fermentation and oxidation.
Hangover
The grotty feeling experienced the morning after drinking too much. There are two important components: dehydration, and the build up of the primary breakdown product of alcohol metabolism, acetaldehyde, which is toxic.
 See also: Wine, Oxidation, Yeast, Fermentation, Alcohol
  
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