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HRGC and HRGC-MS applied to wine constituents of lower volatility

  • Matthias Güntert
  • Adolf Rapp
  • Gary R. Takeoka
  • Walter Jennings
Original papers

Zusammenfassung

Die Aromastoffe des Weines (Riesling, Jahrgang 1984) wurden durch Flüssig-Flüssig-Extraktion mit Trichlorfluormethan/Dichlormethan (9 + 1, v/v) angereichert. Die Extrakte wurden mit Capillargaschromatographie und Capillargaschromatographie-Massenspektrometrie (EI) auf apolaren stationären Phasen analysiert, um die Komponenten von geringerer Flüchtigkeit zu untersuchen. Es wurden 12 Phenole, 3 Indole, 2 Lactone und 5 sonstige Komponenten des Weinaromas identifiziert. Von den 22 Substanzen sind 7 bisher noch nicht als Aromastoffe in Weißwein (5 davon in Wein) publiziert worden.[/p]

Abstract

The constituents of a White Riesling wine (vintage 1984) were isolated by continuous liquid-liquid extraction with trichlorofluoromethane/dichloromethane (9+1, v/v). The extracts were analysed by capillary gas chromatography and capillary gas chromatography-mass spectrometry (EI) on apolar stationary phases to investigate compounds of lower volatility. The identified constituents included 12 phenols, three indoles, two lactones and five miscellaneous wine compounds. Of the 22 substances identified, seven are reported for the first time in white wine (five of these in wine).[/p]

Keywords

Chromatography Phenol Stationary Phasis Indole Volatility 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

HRGC und HRGC-MS angewandt auf Weinaromastoffe geringerer Flüchtigkeit

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Copyright information

© Springer-Verlag 1986

Authors and Affiliations

  • Matthias Güntert
    • 1
  • Adolf Rapp
    • 2
  • Gary R. Takeoka
    • 1
  • Walter Jennings
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of CaliforniaDavisUSA
  2. 2.Bundesforschungsanstalt für Rebenzüchtung GeilweilerhofSiebeldingenFederal Republic of Germany

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