Scientia Agricultura Sinica ›› 2005, Vol. 38 ›› Issue (06): 1250-1254 .doi: 10.3864/j.issn.0578-1752.at-2004-2662

• HORTICULTURE • Previous Articles     Next Articles

Analysis of Aroma Components of Ecolly Dry White Wine by Gas Chromatography/Mass Spectrometry

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  1. 陕西杨凌西北农林科技大学葡萄酒学院
  • Received:2004-08-13 Revised:2004-11-22 Online:2005-06-10 Published:2005-06-10

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Abstract: The aroma components in Ecolly dry white wine were extracted by solvent extraction. According to the analysis by gas chromatography/mass spectrometry, 32 peaks were separated and 21 components were identified. The identified constituents represent 99.58% of the total content. The main components were 1-Pentanol; butanedioic acid, diethyl ester; phenylethyl alcohol; butanedioic acid, hydroxy-, diethyl ester, (+)-; benzeneethanol, 4-hydroxy-; succinoic acid, 2-hydroxy-3-methyl-, diethyl ester; 1-propanol, 3-(methylthio)-; 5-oxotetrahydrofuran-2-carboxylic acid, ethyl ester; 2(3H)-uranone, 5-ethyldihydro-; tartaric acid diethyl ester. Compared with Ugni Blanc white wine, Ecolly white wine has typical characteristics.

Key words: Ecolly, Ugni Blanc, Aroma component, Gas chromatography/mass spectrometry, Wine

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