| 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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| acetaldehyde |
Green apple aroma, a byproduct of fermentation.
출처: www.zymurgist.com/glosmid.htm
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| acetaldehyde |
A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid.
출처: www.magnotta.com/b_library_beerterms.html
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