Gaschromatographische Untersuchungen über die Aromastoffe von Weinbeeren <p>II. Möglichkeiten der Sortencharakterisierung</p>
DOI:
https://doi.org/10.5073/vitis.1976.15.183-192Abstract
Aus Aromakonzentraten (Freon-11-Extraktion) von Beerensäften verschiedener Rebsorten wurden gaschromatographisch mit Hilfe von 75 m langen Glaskapillarsäulen Aromagramme mit etwa 300 Peaks erstellt. Der Vergleich der Aromagramme zeigt, daß sich die einzelnen Sorten in der Aromastoffzusammensetzung quantitativ unterscheiden (,,Fingerprintmuster"). Aus bestimmten Komponenten (sog. ,,Leitsubstanzen") lassen sich Relationen errechnen, die für eine Sortencharakterisierung, teilweise über ein Reifeintervall von 30 °0echsle hinweg, geeignet erscheinen.
Gas chromatographic investigations on the aroma constituents of grape berries
II. Application to characterization of grapevine cultivars
Aromagrams with approx. 300 peaks were obtained by gas chromatography from aroma concentrates (Freon-11 extraction) made from berry juice of different grape cultivars using 75 m long capillary glass columns. A comparison between the aromagrams shows that the single varieties differ from each other in quantity as to the aroma composition (fingerprint pattern). From special components (the so called "Leitsubstanzen") relations suitable for characterizing the varieties can be calculated, partly valid over a maturity interval of 30 °Oechsle.
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