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Identification and determination of volatile constituents in wines from different vine cultivars
Author(s) -
Baumes Raymond,
Cordonnier Robert,
Nitz Siegfried,
Drawert Friedrich
Publication year - 1986
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.2740370915
Subject(s) - wine , cultivar , chemistry , vine , chromatography , vitis vinifera , extraction (chemistry) , gas chromatography , fractionation , horticulture , food science , biology
Volatile constituents of experimental wines from five white vine cultivars (Terret, Ugni Blanc, Clairette, Sauvignon, Picpoul) and from five red vine cultivars (Cinsaut, Carignan, Grenache, Cabernet‐Sauvignon, Syrah) were analysed using standard liquid‐liquid extraction, chemical fractionation, adsorption chromatography on silica gel, low‐ and high‐performance gas‐liquid chromatography and gas chromatography‐mass spectrometry. One hundred and twenty two substances were positively identified and 15 tentatively identified. Fourteen of them had not been detected previously in wine. Some sensory evaluation of the various separated compounds was also attempted and a total of 131 volatile constituents were quantified in triplicate with calculation of the 95% confidence limits. The proportions and biogenesis of these constituents are briefly discussed.