GLC Investigation of the Volatile Compounds in Extracts from Sauvignon Blanc Wines from Normal and Botrytised Grapes

Abstract

Wines prepared from normal Sauvignon olanc grapes and from grapes treated with Botrytis cinerea were extracted with solvents to obtain essence concentrates. The free acids were extracted from the concentrates and analyzed gas chromatographically both as free acids and as the methyl esters. The remaining neutral components were analyzed gas chromatographically on several columns and by hydrolysis techniques for further identification of the esters present. In general, the same components, both acidic and neutral, were observed to be present in the two essence concentrates. Some variations in relative amounts of individual components between the two essences were observed However, it is not certain whether these variations are great enough to account for the differences in aroma of the two wines.