posted by Kay .
Sorry about the first posted request. The question has to do with the fermentation of ethanol from sucrose
Please revisit the question and assist if possible.
Thanks for your assistance.
How does acetaldehyde impurity arise in the fermentation?
The sucrose is converted to glucose and fructose by a yeast enzyeme invertase. Then fermentation proceeds as in the article. Incomplete fermentation always leaves acetaldehyde. There are various reasons for incomplete fermentation, but in my wine, the usual reason is I put too much sugar, resulting in a high alcohol level, which kills the yeast, leaving behind some acetaldehyde not yet converted.