RT Journal Article SR Electronic T1 Some Volatile Components of Vitis Vinifera Variety Cabernet Sauvignon Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 360 OP 363 DO 10.5344/ajev.1980.31.4.360 VO 31 IS 4 A1 Rosanne W. Slingsby A1 Richard E Kepner A1 Carlos J. Muller A1 A. Dinsmoor Webb YR 1980 UL http://www.ajevonline.org/content/31/4/360.abstract AB A 170-liter sample of 1975 Monterey County Cabernet Sauvignon wine of intense aroma was extracted with successive portions of CH2Cl2. After neutralization of the acids in the extracts, drying, and removal of the solvent, the essence was analyzed by gas chromatography, coupled gas chromatography-mass spectrometry, and Kovats' indices. Of particular interest among the 40 compounds identified were cis-2-hexen-1-ol, cis-3-hexen-l-ol, styrene, phenylacetaldehyde, ethyl furoate, diethyl maleate, diethyl malonate, 1,1,6-trimethyl-1,2-dihydronaphthalene, and ethyl cinnamate. 2-Methoxy-3-isobutyl pyrazine could not be identified in the extracts from the wine, nor in extracts when the wine had been made strongly basic and reextracted.