Two compounds that can impart undesirable characteristics Acetaldehyde (bruised apple character) and Ethyl Acetate (nail polish remover character). All three compounds are produced via chemical and microbial processes during and after fermentation, usually below spoilage levels.
Certain conditions lead to increased production of these compounds. These parameters indicate the extent of spoilage and, when analysed together, will help you diagnose potential processing issues.
Methanol is a natural by-product of primary fermentation, and is found in most wines and in some spirits. There is a legal maximum limit in most countries. Methanol is determined to low ppm levels using a GC/FID system.
50mL sample required.