Acree, T.E., Marin, A.B. and Barnard, J. 1987.
Heat-induced modification of odor-active volatiles in extracts of new york usa grape cultivars.
Twelfth Annual Meeting Of The American Society For Enology And Viticulture (Eastern Section), Corning, New York, Usa, July 39(1):
The 12 most common New York grape cultivars were assessed for their relative odor-activity using charm analysis. The experiments involved a model system that emulates several commercial wine processes, including depectinisation, color extraction, pasteurisation, essence recovery, and juice concentration. Charm response chomatograms reveal the similarity between the cultivars and show the effects of heat on these similarities. Combination of these results graphically reveals the components most severly affected by heat. The chemical nature of those components showing the greatest thermal effects will be described.