ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n-propanol, isobutanol, 2-methylbutanol, 3-methyl butanol, n-hexanol, levo-2,3-butanediol, and 2-phenethanol. Present in smaller amounts were: 3-methylpentanol, 4-methyl-pentanol, meso-2,3-butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n-caproate, ethyl n-caprylate, n-hexyl acetate, 1,3-propanediol monoacetate, and 2-phenethyl acetate. Present in smaller amounts were: n-propyl acetate, isobutyl acetate, 2-methylbutyl acetate, levo-2,3-butanediol monoacetate, ethyl lactate, ethyl 3-hy-droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n-caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y-butyrolactone, N-ethylacetamide, diethyl acetal, and acetaldehyde.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb00860.x
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