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3,3‐diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from Vitis vinifera grape wines
Author(s) -
Williams Patrick J.,
Strauss Christopher R.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260810
Subject(s) - vitis vinifera , chemistry , diacetyl , vineyard , distilled water , hydrolysis , wine , chromatography , organic chemistry , food science , botany , horticulture , biology
3,3‐Diethoxybutan‐2‐one and 1,1,3‐triethoxypropane have been identified by coupled gas chromatographic‐mass spectrometric analysis as common constituents of spirits distilled from grape wines (Vine sp. Vitis vinifera ). These acetals, which are derived from diacetyl and acrolein respectively, were found to be abundant in heads fractions from continuous stills. A spirit which contained acetals as major components showed a different character when diluted at low pH to that of the same spirit diluted at neutrality and this difference is attributed to the release of free carbonyl compounds by acid hydrolysis.