Aroma composition of Chardonnay wine
DOI:
https://doi.org/10.5073/vitis.1984.23.143-158Abstract
The headspace aroma volatiles of Chardonnay wines from 6 consecutive· vintages were analysed by capillary gas chromatography and gas chromatography-mass spectrometry, some 150 compounds were identified. The contribution to aroma of the components of the headspace collection was determined by sniffing the column effluent following gas chromatographic separation. The major fermentation alcohols and esters, acetic acid and damascenone were important aroma compounds of the Chardonnay wines.
Die Aromazusammensetzung von Chardonnay-Wein
Die Aromastoffe im Dampfraum von Chardonnay-Weinen aus 6 aufeinanderfolgenden Jahrgängen wurden mittels Kapillar-Gaschromatographie und Gaschromatographie-Massenspektrometrie analysiert; hierbei wurden ungefähr 150 Verbindungen identifiziert. Ihre Beteiligung am Aroma des im Dampfraum enthaltenen Substanzgemisches wurde durch „Erschnüffeln" der gaschromatographisch aufgetrennten Komponenten bestimmt. Die wichtigsten Gärungsalkohole und -ester, Essigsäure sowie Damascenon stellen wesentliche Aromastoffe der Chardonnay-Weine dar.
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