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Aldehydic aromas: Revision history

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18 January 2026

10 January 2026

9 January 2026

  • curprev 23:0523:05, 9 January 2026 Winosaur talk contribs 4,362 bytes +4,362 Created page with "Aldehydic aromas are a group of sensory characteristics in wine associated with the presence of aldehydes, most notably acetaldehyde, formed primarily through oxidative processes during winemaking and ageing. These aromas are commonly described as bruised apple, green apple skin, nutty, sherry-like or, at higher levels, sharp and pungent, and are closely linked to oxygen exposure and oxidative wine styles.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford Univ..."
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