Aldehydes play a relevant role in wine quality, as some of them have been identified as end-of-life markers when they appear as a consequence of oxidation. It has been shown that 48-65% of Spanish commercial wines contain levels of these aldehydes high enough to develop typical oxidation aromas, however, they are not usually detected in freshly bottled wines because they can form reversible and odorless bonds as imines, acetals or hydroxyalkylsulfonates, with amino acids, alcohols or SO2 present in the wine. Therefore, the objective of this work has been to develop a test to check sensorially whether the amount of aldehydes already formed in the wine and present in their odorless forms will be a problem during aging. For this purpose, a “reagent” (in the process of being protected) capable of displacing most of the aldehydes of the aforementioned complexes is used.

Acknowledgements
LAAE thanks the support of the DGA (T29), the European Social Fund and MICINN for the project PID2021-126031OB-C21. M.B. thanks AEI and MICIU for his postdoctoral fellowship IJC2018-037830-I. A.M.A.C. thanks the DGA Dept. of Science, University and Knowledge Society for her predoctoral grant (call 2020).