| acetaldehyde |
A colorless liquid produced by yeast in the fourth of five stages of enzymatic action culminating in the production of ethyl alcohol. The enzyme carboxylase forms acetaldehyde and carbon dioxide from pyruvic acid. At the next (final) stage, most of the acetaldehyde is reduced to ethyl alcohol, but a trace remains and adds to the flavor and complexity of the wine. If too much remains, it taints the wine with a strong off-taste.
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| acetaldehyde |
One of a number of chemical compounds called aldehydes produced by the oxidation of alcohol. In some wines it can add to the complexity of the wine and heighten its bouquet, though the presence of too much is a sign of spoilage.
출처: www.fogwells.com/webworks/glossary/a-b.html
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| acetaldehyde |
The metabolyte generated when the enzyme aldehyde dehydrogenase breaks down alcohol. (3)
출처: www.odysseycenter.com/courses/adol/adol-intro/glos...
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| acetaldehyde dehydrogenase |
aldehyde dehydrogenase (NAD+).
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| acetal |
An engineering thermoplastic produced by the polymerization of purified formaldehyde [CH 2 O] into both homopolymer and copolymer types. Typical applications are found in consumer products, automotive parts, and industrial machinery parts.
출처: www.mindfully.org/Plastic/Plastic-Resin-Definition...
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