The condensation reactions involve a loss of the aldehyde and
the diminution of anthocyanins. We have previously reported
(Ubeda, Callejón, et al., 2011) wines obtained by spontaneous
alcoholic fermentations in 2008 and inoculated in 2009 contained
less acetaldehyde and TA (mentioned above) than their corresponding opposite type of fermentation. In any case, the yeast
strain had a greater influence in TA values than the strawberry
harvest.