Aroma Components in Freon Extracts of Wine

Authors

  • 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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