2007•Journal of Northwest A&F UniversityRequires access
Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry
Wang Zhen-qiang
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Abstract
The aromatic compounds from the dry white wine of clone for chardonnay are extracted by solvent extraction and analyzed by GC/MS and 66 compounds are separated and indentified.There are great differences among the dry white wine of clone for chardonnay:the isoamyl acetate of 98-CH-76,98-CH96,98-CH-132,98-CH-548 are higher,those of the Propanoic acid,2-carbonyl of 98-CH-277 are higher are much higher;the relative content of the isopentyl alcohol acetate of 98-CH-549 is higher and those of ethyl hexanoate,ethyl octanoate,hexyl acetate are even higher than others,the octanoic acid and decanoic acid of 98-CH-549 is higher,and the contribution of these two acids is huge for aroma.The aroma of 98CH-549 is the best in all the dry white wine of clone for chadonnay.