Please use this identifier to cite or link to this item:
http://hdl.handle.net/11375/12804
Title: | The Analysis of the Volatile Components in Canadian Wine |
Authors: | Jackson, Harold Allan |
Advisor: | Tomlinson, R. H. |
Department: | Chemistry |
Keywords: | Chemistry;Chemistry |
Publication Date: | Oct-1977 |
Abstract: | <p>A new technique for the rapid and quantitative analysis of the volatile components in wine has been developed. This technique includes a new design of solvent extractor which is more efficient than any previously described designs and a low-temperature, vacuum concentrator. This technique was applied to the study of the patterns of formation of the volatile components in Concord and Blue Hybrid wines as a function of the fermentation progress. The effect of fermentation temperature on these patterns was also investigated. Identification of a number of volatile components was achieved using both qas chromatographic retention time and mass spectrometric techniques.</p> |
URI: | http://hdl.handle.net/11375/12804 |
Identifier: | opendissertations/766 1833 1031954 |
Appears in Collections: | Open Access Dissertations and Theses |
Files in This Item:
File | Size | Format | |
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fulltext.pdf | 4.96 MB | Adobe PDF | View/Open |
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