Some Volatile Aroma Components of Vitis Vinifera L. cv. Sauvignon blanc

Volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc grapes were studied to identify the components responsible for the characteristic aroma of this grape cultivar. Thirty three volatile components were identified. Amongst these methional and trans-2, cis-6-nonadienal are reported present in Vitis for the first time. Evidence is also presented for the presence of three methoxypyrazines which are believed to be key substances responsible for the typical aroma present in grapes and wines of this cultivar

Aroma Components of Vitis vinifera L. cv. Chenin blanc Grapes and Their Changes During Maturation

Samples of Chenin blanc grapes from 3 localities and at various stages of maturity were harvested over a period of 11 weeks. The freon extracted aroma components were subjected to gas chromatographic and coupled gas chromatographic-mass spectrometric analyses. No measureable amounts ofterpenoid components were detected in any of the samples. Two isomers of 2,4-decadienal, a novel component in Vitis vinifera L. cultivars, occurred in relatively large concentrations in all samples. Origin of sample and degree of maturity have an insignificant effect on the concentration of selected aroma components

Differentiation between Eutypa lata and Cryptovalsa cf ampelina by means of Cellular Fatty Acid Analysis

Eutypa lata is generally accepted to cause dieback in grapevines. Cryptovalsa cf ampelina may possibly contribute to this phenomenon but cannot be distinguished from the former species, due to the identical morphology of the anamorph stages. Cellular fatty acids were recovered from both fungi and analysed by capillary gas chromatography using a polar column. Fatty acids were identified by GC-MS analyses of picolinyl esters. The mean relative percentages of C16:0, C16:1(9) and C18:0 differed significantly (p~0,01) between the species and allowed rapid differentiation. The 16:0/Cl6:1(9) and (C16:1(9)/C18:0 ratios were of similar diagnostic value

Some volatile aroma components of vitis vinifera L. cv. sauvignon blanc

CITATION: Augustyn, 0. P. H., Rapp, A. & Van Wyk, C. J. 1982. Some volatile aroma components of vitis vinifera L. cv. sauvignon blanc. South African Journal of Enology & Viticulture, 3(2):53-60, doi:10.21548/3-2-2382.The original publication is available at http://www.journals.ac.za/index.php/sajevVolatile aroma components of Vitis vinifera L. cv. Sauvignon blanc grapes were studied to identify the components responsible for the characteristic aroma of this grape cultivar. Thirty three volatile components were identified. Amongst these methional and trans-2, cis-6-nonadienal are reported present in Vitis for the first time. Evidence is also presented for the presence of three methoxypyrazines which are believed to be key substances responsible for the typical aroma present in grapes and wines of this cultivar.http://www.journals.ac.za/index.php/sajev/article/view/2382Publisher's versio