It is the product of intermediate oxidation of ethyl alcohol, before this becomes acetic acid. Being index of initial oxidation of the wine, it is good to determine the acetaldehyde throughout the processing phase of the wine, and also in the refining phase, as well as before bottling. The determination of acetic aldehyde is also very important during the practice of micro-oxygenation (its concentration remains con-stant).

Number of analyses: manual 50/100 - automatic 200/300

5 x 20ml

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