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See below acetaldehyde,

The colorless and very volatile liquid (ethanal, obsolete ethanal) is the aldehyde of ethanol, The name is often mispronounced, correct is "acetaldehyde". It is a natural component of almost all vegetable matter. The substance is at the alcoholic fermentation with liberation of carbon dioxide as precursor of the final product alcohol educated. At the end of fermentation, the proportion usually decreases very much. In normally small amounts acetaldehyde is present in all wines and in low concentration also has no negative taste effects. It reacts with anthocyanins. catechins and sulfur dioxide, which makes it necessary for the formation of pigments (Dyes) is involved. In the...

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