Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

A typical commercial sample of red Vins Doux Naturels (VDN), Maury 1991, was analyzed by liquid−liquid extraction with dichloromethane followed by chromatographic analysis by GC/FID, GC/MS, and GC/sniffing. GC/sniffing using a DB-Wax and a DB-5 fused silica capillary column revealed five substances...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1998-08, Vol.46 (8), p.3230-3237
Hauptverfasser:	Schneider, R, Baumes, R, Bayonove, C, Razungles, A
Format:	Artikel
Sprache:	eng
Schlagworte:	AGING Biological and medical sciences COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPUESTO VOLATIL COMPUESTOS DEL SABOR ENVEJECIMIENTO Fermented food industries FLAVOUR COMPOUNDS Food engineering Food industries FRANCE FRANCIA Fundamental and applied biological sciences. Psychology GRAPES IDENTIFICACION IDENTIFICATION Life Sciences ODEUR OLOR OXIDATIVE AGING RAISIN SMELL UVA VIEILLISSEMENT VIN VINOS VOLATILE COMPOUNDS WINES Wines and vinegars
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