Date of Award
Doctor of Philosophy (PhD)
Professor R. H. Tomlinson
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.
Jackson, Allan Harold, "The Analysis of the Volatile Components in Canadian Wine" (1977). Open Access Dissertations and Theses. Paper 766.