Some Volatile Components of Wines of Vitis Vinifera Varieties Cabernet-Sauvignon and Ruby Cabernet. II. Acidic Compounds

Abstract

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 the Ruby Cabernet were extracted directly with methylene chloride to isolate the aroma materials, whereas the two portions of the 1960 Cabernet-Sauvignon were steam-distilled and the aroma materials extracted from the distillate with the ether-pantane azeotrope. Acids were separated from the total extracts in all cases by extraction with base.

The method of isolation of the aroma fraction had a significant effect on the proportions of the various acids in the extracts, with steam distillation yielding fewer acids than direct extraction. In general, the aged samples showed more different acids than did the unaged samples, although the differences were less pronounced than were the differences in neutral compounds.