RT Journal Article
SR Electronic
T1 Some Neutral Aroma Components of Wines of Vitis Vinifera Variety Carignane
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 70
OP 74
DO 10.5344/ajev.1975.26.2.70
VO 26
IS 2
A1 Kent H. Sakato
A1 Mark Hoekman
A1 R. E. Kepner
A1 A. D. Webb
A1 Carlos J. Muller
YR 1975
UL http://www.ajevonline.org/content/26/2/70.abstract
AB A methylene chloride extract of a young, glass-only-aged wine of Vitis vinifera variety 'Carignane' was found to contain the following volatile aroma compounds: 3-methyl-l-butanol, 3-methyl-l-pentanol, ethyl lactate, ethyl 3-hydroxybutyrate, levo-2,3-butanediol monoacetate, diethyl succinate, ethyl 4- hydroxybutyrate, diethyl malate, ethyl 2-hydroxy-3- phenylpropionate, γ-butyrolactone, 4-carboethoxy-4- hydroxybutyric acid γ-lactone, 4R:5R and 4S:5S 4,5- dihydroxyhexanoic acid γ-lactone, and 4R:5S and 4S: 5R 4,5-dihydroxyhexanoic acid γ-lactone. A volatile component, identified for the first time from wines by infrared and mass spectrometry and by coincidence of gas chromatographic retention times, is 3-hydroxy-4-phenylbutan-2-one. A number of substances present in trace amounts and the isolated acids were not identified.