The Analysis of the Volatile Components in Canadian Wine

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>