Aroma Components in Freon Extracts of Wine

  • 0.P.H. Augustyn Oenological and Viticultural Research Institute, Stellenbosch
  • J. Marais Oenological and Viticultural Research Institute, Stellenbosch
DOI: https://doi.org/10.21548/3-1-2393

Abstract

The utility of a standard analysis technique for wine volatiles was expanded by the identification of eleven new components in the standard chromatogram. Acetoin was identified as the component interfering with the determination of hexyl acetate, whilst ethyl 3-hydroxybutyrate was positively identified as a constituent of Cabernet Sauvignon wine aroma.

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Published
2017-05-12
Issue
Vol. 3 No. 1 (1982)
Section
Articles

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