Extraction and analysis of volatile compounds in white wines using amberlite XAD-2 resin and capillary gas chromatography
1990
Edwards, C.G. | Beelman, R.B.
A rapid and simplified technique for the analysis of major volatile compounds in wines has been developed by modification of a previously published procedure for beer analysis. Modifications include adjustment of the alcohol content of standards and samples to 10% (v/v) ethanol, use of larger sample size, use of two internal standards, and employment of a newly developed capillary column with a modified poly(ethylene glycol) stationary phase. Relative recoveries of higher alcohols, esters, and medium-chain fatty acids extracted from a white wine ranged from 90 to 114%. Precision, as measured by coefficients of variation, were less than 5% with the exceptions of isobutyl alcohol (22%) and decanoic acid (9%). Analysis of white wines fermented with and without insoluble grape solids and/or yeast ghosts revealed differences in the concentration of higher alcohols, esters, and medium-chain fatty acids in the bottled wines.
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