Date of Award

10-1977

Degree Type

Thesis

Degree Name

Doctor of Philosophy (PhD)

Department

Chemistry

Supervisor

Professor R. H. Tomlinson

Abstract

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.

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Included in

Chemistry Commons

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