Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide

Nowadays, the development of naturality concept is illustrated in the oenological field by the development of wine produced without the addition of SO₂. Among its chemical properties, SO₂ is able to react with carbonyl compounds to form carbonyl bisulfites. Acetaldehyde and diacetyl are the main carbonyl compounds of red wines, which could influence product perception. The goal of this paper was to evaluate their chemical and sensory impact in red wines produced without any addition of SO₂. A first quantification approach revealed a lower concentration of these compounds in wines without added SO₂ than in those produced with SO₂. A sensory approach involving aromatic reconstitutions in wines in the presence or absence of SO₂ revealed that analytical differences observed for acetaldehyde and diacetyl were able to impact wine freshness, with diacetyl being, moreover, involved in wine fruity aroma changes.