Additional Volatile Components of Palomino Film Sherry

Abstract

Palomino film sherry (195L, 1976 vintage) was extracted with CH₂Cl₂ in a rotating drum extractor. The extract, freed of acids by washing with cold NaHCO₃, was fractionated by GC and analyzed by GC-MS, and determination of Kovats' indices. Identified were 63 compounds, 14 for the first time in wine. Among these were 4-hydroxyheptanoic-, 4-hydroxyoctanoic-, 5-hydroxyoctanoic-, 5-hydroxydodecanoic-, 4-hydroxy-5-ketoheptanoic-, and a 4,5-dihydroxy acid lactones. Other new components were 2-hydroxybutyric acid, 1,3-dihydroxy-4-ethylbenzene, 4-allyl-2,6-dimethoxyphenol, trans-nerolidol, 2-furfuryl methyl ketone, 4-methoxyacetophenone, 1,3-dimethyl-2-acetylindole, and n-butyl formate. Of particular interest aong these new components were the 4-hydroxy-5-ketoheptanoic acid lactone and the 4,5-dihydroxy acid lactone which gave further confirmation for the pathway proposed for the formation of certain γ-lactones in fermentation systems. Previously known wine volatiles found in the sherry included 4 acids, 11 alcohols, 17 esters, 6 lactones, 6 phenols, 1 sesquiterpene, and 3 miscellaneous compounds.