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A method for the determination of ac...
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Carlton, William Kenneth.
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A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
A method for the determination of acetaldehyde in wine and its application to micro-oxygenation./
作者:
Carlton, William Kenneth.
面頁冊數:
66 p.
附註:
Source: Masters Abstracts International, Volume: 44-02, page: 0903.
Contained By:
Masters Abstracts International44-02.
標題:
Chemistry, Analytical. -
電子資源:
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1428639
ISBN:
9780542270505
A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
Carlton, William Kenneth.
A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
- 66 p.
Source: Masters Abstracts International, Volume: 44-02, page: 0903.
Thesis (M.S.)--California State University, Fresno, 2005.
During micro-oxygenation of wine, acetaldehyde is generated at a slow enough rate that it is consumed by the wine. However, there is a point in the process where the wine will no longer take up the acetaldehyde, and it will increase to a sensory concentration at which wine quality is compromised. A method has been developed for the analysis of acetaldehyde in wine based on solid-phase microextraction with on-fiber derivatization. Pentafluorobenzyl hydroxylamine was absorbed onto a poly (dimethylsiloxane)-divinylbenzene-coated fiber and exposed to the headspace of a wine sample. The oximes formed on the fiber were desorbed into a gas chromatograph injection port and quantified by flame ionization detection in samples containing from 2 to 50 mg/L of acetaldehyde. The method was applied to samples of Petite Sirah, Merlot, and Chardonnay wine. The method was then used to monitor acetaldehyde levels during the micro-oxygenation of 2004 Merlot.
ISBN: 9780542270505Subjects--Topical Terms:
586156
Chemistry, Analytical.
A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
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During micro-oxygenation of wine, acetaldehyde is generated at a slow enough rate that it is consumed by the wine. However, there is a point in the process where the wine will no longer take up the acetaldehyde, and it will increase to a sensory concentration at which wine quality is compromised. A method has been developed for the analysis of acetaldehyde in wine based on solid-phase microextraction with on-fiber derivatization. Pentafluorobenzyl hydroxylamine was absorbed onto a poly (dimethylsiloxane)-divinylbenzene-coated fiber and exposed to the headspace of a wine sample. The oximes formed on the fiber were desorbed into a gas chromatograph injection port and quantified by flame ionization detection in samples containing from 2 to 50 mg/L of acetaldehyde. The method was applied to samples of Petite Sirah, Merlot, and Chardonnay wine. The method was then used to monitor acetaldehyde levels during the micro-oxygenation of 2004 Merlot.
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