Acetaldehyde is an organic chemical compound (CH₃CHO) that imparts aromas of bruised apple, sherry or nuts to a wine. The levels of acetaldehyde do increase with age and also oxidation. While red and white wines typically have low levels of acetaldehyde (and so high levels are considered a fault), Sherries have high levels – and this contributes to a Sherry’s unique aroma and flavour.
