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Gas chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing



Gas chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing



Zeitschrift Fuer Lebensmittel-Untersuchung Und Forschung. 1: 29-33



Volatile compounds of Chardonnay and Semillon wines were analysed using a dynamic headspace method based on selective capillary column trapping and gas chromatography with another column. The effect of thermal treatment on the volatile composition of the wines was studied. Some grape derived norisoprenoid compounds, important to the aroma of aged wine, were formed at 45 degree C by hydrolysis from the glycosidic precursors. The heat treatment increased the proportion of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and vitispirane in Chardonnay and Semillon wines. Headspace volatiles of model wines, to which the glycosidic fraction of Chardonnay and Semillon juices was added, were also analysed.

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Accession: 008718049

Download citation: RISBibTeXText

DOI: 10.1007/bf01202696


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