VOLATILES FROM GRAPES - COMPARISON OF GRENACHE JUICE AND GRENACHE ROSE WINE

被引：31

作者：

STEVENS, KL

FLATH, RA

LEE, A

STERN, DJ

机构：

[1] Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 05期

关键词：

D O I：

10.1021/jf60165a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatiles in grenache grape juice and grenache rosé wine made from the same batch of juice were compared. The investigation was aided by the use of gas chromatography coupled to a Time-of-Flight mass spectrometer. Several differences were noted; the most apparent was the loss of aldehydes and hexanol upon fermentation and the formation of lower alcohols and acetals. © 1969, American Chemical Society. All rights reserved.

引用

页码：1102 / +

页数：1

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