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Aroma components of pomaces and wine from the variety muscat de frontignan
Author(s) -
Etievant Patrick X.,
Bayonove Claude L.
Publication year - 1983
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.2740340412
Subject(s) - wine , aroma , chemistry , chromatography , flavour , extraction (chemistry) , distillation , food science
The flavour constituents of ‘Muscat de Frontignan’ V. vinifera variety were isolated from pomaces and wine by means of vacuum distillation and continuous liquid‐liquid extraction. These volatile compounds were further separated on a silica gel, a DEAE cellulose and glass capillary columns. 210 substances were identified using a glass capillary g.c.‐m.s. apparatus. Fifty‐one of them have not been detected previously in grapes or wine. The proportions and biogenesis of these constituents are briefly discussed.