Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Abstract

AbstractSherry wines are consumed worldwide and are principally produced in the Jerez and Montilla‐Moriles regions of southern Spain. Acetaldehyde is a relevant carbonyl compound in wines and one of the main responsible for the particular personality of Sherry wines with a ripe apple odor descriptor. Aldehyde dehydrogenase plays an important role in yeast acetaldehyde metabolism. Acetaldehyde contents in Sherry wines subjected to biological aging strongly depend on yeast populations, and the formation of velum depends on specific amino acids, oxygen availability, and the composition of the wine. Both biological and oxidative aging processes increase the acetaldehyde content in Sherry, although some of the acetaldehyde is oxidized to acetic acid and subsequently transformed into acetyl‐CoA. In sensory terms, 1,1‐diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines. The chemical browning pathway of wine by the condensation between phenols and acetaldehyde is especially important in Sherry wines. Acetaldehyde can inhibit the velum formation at higher concentration than its threshold tolerance; also, it could be responsible for the high mitochondrial DNA polymorphism observed in flor yeasts. Usually, acetaldehyde is used to control the biological aging of Fino Sherry. A faster production of acetaldehyde could be considered to shorten the aging process of Sherry. In recent years, the acetaldehyde formed during ethanol metabolism in alcoholic beverages has been associated with carcinogenic processes; however, no systematic data are available about this statement.