RT Journal Article
SR Electronic
T1 Volatile Composition of "Zinfandel" Table Wine: Some Neutral Components
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 13
OP 16
DO 10.5344/ajev.1974.25.1.13
VO 25
IS 1
A1 Brander, C. Frederic
YR 1974
UL http://www.ajevonline.org/content/25/1/13.abstract
AB 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 components were separated by preparative-scale gas chromatography, and were identified by infrared spectroscopy and by comparing relative retention times of knowns and unknowns on several different analytical gas-chromatographic columns. The major components of the extract are alcohols, with some esters and lactones present. Approximate concentrations of some of the identified components were found by comparing chromatograms of the wine extract with extracts of reference solutions.