Acetaldehyde is one of the compounds formed during the alcoholic fermentation process and reaches its maximum value at the beginning, when the yeast reaches the end of the exponential growth phase. Subsequently, acetaldehyde is partially consumed by yeasts and bacteria present in the medium. At the end of the fermentation, acetaldehyde contributes to the stabilization of color and brings fruity and herbaceous tones to the taste of the wine. It is able to bind sulfites in a very important way (up to 70% of the total), reducing the amount of free sulphite. High concentrations of acetaldehyde can be harmful to health.