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The Flavor Spectrum of Apple Wine Volatiles.
Author(s) -
SUGISAWA H.,
MATTHEWS J. S.,
MacGREGOR D. R.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00123.x
Subject(s) - chemistry , wine , chromatography , diazomethane , gas chromatography , steam distillation , flavor , distillation , diethylene glycol , fraction (chemistry) , extraction (chemistry) , aging of wine , food science , organic chemistry , ethylene glycol
SUMMARY This paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50‐HB‐2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbowax‐400.