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Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine
Author(s) -
WYK C. J.,
KEPNER RICHARD E.,
WEBB A. DINSMOOR
Publication year - 1967
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.1365-2621.1967.tb00859.x
Subject(s) - chemistry , wine , caproic acid , isobutyric acid , capric acid , odor , organic chemistry , chromatography , acetoin , food science , fermentation , lauric acid , fatty acid
SUMMARY— The acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n‐butyric, n‐caproic, n‐caprylic, n‐capric, 9‐decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2‐methylbutyric, isovaleric, lactic, 2‐hydroxyisocaproic, n‐pelargonic, and malic.