Some neutral components of a table wine made from Vitis vinifera variety'Zinfandel'were
isolated by methylene chloride extraction followed by basic extraction. Some of the …

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 …

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 …

Alcohols of the volatile fraction concentrate of an Albana wine were removed by partitioning
between propylene glycol and trichlorofluoromethane. The alcohol-free fraction was then …

Two samples of wines of Vitis vinifera var.'Cabernet-Sauvignon'and one of'Ruby
Cabernet'were investigated as to volatile components. The 1955 Cabernet-Sauvignon and …

Three samples of wines of Vitis vinifera var.'Cabernet-Sauvignon'and one of'Ruby
Cabernet'were investigated as to volatile components. The 1955 CabernetSauvignon and …

Volatile essence was isolated from a puree of Sauvignon blanc (Vitis vinifera) grapes by low
pressure flash distillation. After concentration by fractional distillation at atmospheric …

抄録< jats: p>< jats: bold> SUMMARY—</jats: bold> The neutral components of a table wine
made from< jats: italic> Vitis Vigzifern</jats: italic> variety White Riesling were isolated by …

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 …

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 …