Lactones in wines--a review

…, RE Kepner, AD Webb - American Journal of …, 1973 - Am Soc Enol Viticulture
Among the many volatile constituents of wine, the lactones, particularly gamma lactones,
occupy a place of prominence not only in terms of their contribution to the total aroma and …

Fusel oil

AD Webb, JL Ingraham - Advances in applied microbiology, 1963 - Elsevier
Publisher Summary It is noted that all yeast-fermented aqueous alcoholic mixtures contain
small amounts of materials that can separate into a second oily layer upon removal of most of …

Identification of some volatile compounds of wine of Vitis vinifera cultivar Pinot noir

…, RE Kepner, AD Webb - American Journal of …, 1980 - Am Soc Enol Viticulture
Sixty-six wine volatiles were identified by GC-MS, IR, and Kovats indices in an Oakville,
California, Vitis vinifera cv Pinot noir wine. Extraction of the neutral fraction with methylene …

Chemical characterization of wines fermented with various malo-lactic bacteria

GJ Pilone, RE Kunkee, AD Webb - Applied microbiology, 1966 - Am Soc Microbiol
Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified
as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two …

Composition of typical grape brandy fusel oil

AD Webb, RE Kepner, RM Ikeda - Analytical Chemistry, 1952 - ACS Publications
CONCLUSIONS The data given in Tables I to IV indicate that the difference between the two
methods is small and in most cases well within the limits of experimental error. The …

Acetic-acid-acylated anthocyanin pigments in the grape skins of a number of varieties of Vitis vinifera

RA Fong, RE Kepner, AD Webb - American Journal of …, 1971 - Am Soc Enol Viticulture
Anthocyanin skin pigments of 44 grape species, varieties, and clones are separated by thin-layer
chromatography on 1:1 cellulose MN300-silica gel G plates by developing first with …

Some volatile components of Vitis vinifera variety White Riesling. 3. Neutral components extracted from wine

…, RE KEPNER, AD WEBB - Journal of Food Science, 1967 - Wiley Online Library
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 …

Identification of 3-(methylthio)-propanol as an aroma constituent inCabernet Sauvignon'andRuby Cabernet'wines

…, RE Kepner, AD Webb - American Journal of …, 1971 - Am Soc Enol Viticulture
An aroma constituent present in very small amounts in `Cabernet Sauvignon' and `Ruby
Cabernet' wines has been identified as 3-(methylthio)-propanol or methionol. Methionol, which …

Volatile aroma components of wines and other fermented beverages

AD Webb, CJ Muller - Advances in applied microbiology, 1972 - Elsevier
Publisher Summary The development of gas chromatography and the more powerful combination
of gas chromatography-mass spectrometry for the use in research on the trace aroma …

Identification of 4-Hydroxy-3-Methyloctanoic Acid Gamma-Lactone [5-Butyl-4-Methyldihydro-2-(3H)-Furanone] as a Volatile Component of Oak-Wood-Aged Wines of …

RE Kepner, AD Webb… - American Journal of …, 1972 - Am Soc Enol Viticulture
A trans isomer of 4-hydroxy-3-methyloctanoic acid gamma-lactone (II A or II B) was positively
identified as a component of Cabernet Sauvignon wines by gas chromatographic retention …