It’s not a simple answer. Wine acetaldehyde is an organic chemical compound that belongs to the aldehyde class. It appears as a colorless, volatile, flammable liquid or gas with a pungent, suffocating odor. Acetaldehyde is one of the most important aldehydes because it occurs naturally in many foods, such as coffee, bread, and ripe fruit, and because it is produced on a large scale in the chemical industry. It forms both during alcoholic fermentation, due to the activity of the yeasts, and due to the oxidation of ethanol, due to the action of oxygen. Acetaldehyde has a herbaceous aroma similar to freshly cut apples and can affect the sensory quality and stability of the wine. Now, Acetaldehyde combines more or SO2 (sulfur dioxide) is absorbed in wine, increasing the need for this preservative. The fact is that acetaldehyde is a toxic and carcinogenic substance for humans, especially when associated with alcohol consumption or tobacco smoke.
To reduce the formation and consumption of acetaldehyde in wine, some oenological practices can be followed, such as:
• Choose an appropriate yeast strain that either produces less acetaldehyde or reabsorbs it in the final stage of fermentation.
• Maintain a high level of viable yeasts throughout fermentation to promote the reabsorption of acetaldehyde.
• Avoid sluggish or sluggish fermentation, which favors the accumulation of acetaldehyde.
• Protect the wine from oxygen, using airtight containers and natural antioxidants such as polyphenols
The fact is that acetaldehyde also has positive effects on our body: on the one hand, it is involved in the synthesis of some neurotransmitters, such as dopamine and serotonin, which regulate mood and behavior. On the other hand, acetaldehyde is a toxic substance which is formed in the metabolism of ethyl alcohol and which can cause headaches, nausea, vomiting and liver damage.
I hope that the information can somewhat clarify the origin of that annoying headache!