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http://hdl.handle.net/11375/12804
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DC Field | Value | Language |
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dc.contributor.advisor | Tomlinson, R. H. | en_US |
dc.contributor.author | Jackson, Harold Allan | en_US |
dc.date.accessioned | 2014-06-18T17:00:47Z | - |
dc.date.available | 2014-06-18T17:00:47Z | - |
dc.date.created | 2009-10-10 | en_US |
dc.date.issued | 1977-10 | en_US |
dc.identifier.other | opendissertations/766 | en_US |
dc.identifier.other | 1833 | en_US |
dc.identifier.other | 1031954 | en_US |
dc.identifier.uri | http://hdl.handle.net/11375/12804 | - |
dc.description.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> | en_US |
dc.subject | Chemistry | en_US |
dc.subject | Chemistry | en_US |
dc.title | The Analysis of the Volatile Components in Canadian Wine | en_US |
dc.type | thesis | en_US |
dc.contributor.department | Chemistry | en_US |
dc.description.degree | Doctor of Philosophy (PhD) | en_US |
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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