A CONTRIBUTION TO THE STUDY OF THE VOLATILE FRACTION IN DISTILLATES OF WINES MADE FROM MUSCAT GRAPES (PISCO)

被引：4

作者：

LOYOLA, E

MARTINALVAREZ, PJ

HERRAIZ, T

REGLERO, G

HERRAIZ, M

机构：

[1] CSIC,INST FERMENTACIONES IND,JUAN DE LA CIERVA 3,E-28006 MADRID,SPAIN

[2] UNIV CHILE,FAC CIENCIAS AGR & FORESTALES,SANTIAGO,CHILE

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 190卷 / 06期

关键词：

D O I：

10.1007/BF01214070

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of a programmed temperature vaporizer, operated in the solvent split mode, was evaluated in order to eliminate the concentration step required to analyze aroma extracts. Volatile constituents of Pisco, a distillate of wines made from Muscat grapes, were quantified and principal component analysis and cluster analysis were applied to the data obtained. © 1990 Springer-Verlag.

引用

页码：501 / 505

页数：5

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[2]

CORDONNIER R, 1981, Connaissance de la Vigne et du Vin, V15, P269

[3]

Dixon W. I, 1983, BMDP BIOMEDICAL COMP

[4]

FAGAN GL, 1982, AM J ENOL VITICULT, V33, P47