The evolution of champagne volatiles during ageing
- 1 December 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (12) , 1254-1258
- https://doi.org/10.1002/jsfa.2740321219
Abstract
The change in aroma composition during champagne ageing on yeast has been studied by gas chromatography and coupled gas chromatography‐mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and 1, 2, 3, 4, 5, 6, 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nero‐lidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre−1.This publication has 7 references indexed in Scilit:
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