Identification and determination of volatile constituents in wines from different vine cultivars

Raymond Baumes, Robert Cordonnier, Siegfried Nitz, Friedrich Drawert

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119 Scopus citations


Volatile constituents of experimental wines from five white vine cultivars (Terret, Ugni Blanc, Clairette, Sauvignon, Picpoul) and from five red vine cultivars (Cinsaut, Carignan, Grenache, Cabernet‐Sauvignon, Syrah) were analysed using standard liquid‐liquid extraction, chemical fractionation, adsorption chromatography on silica gel, low‐ and high‐performance gas‐liquid chromatography and gas chromatography‐mass spectrometry. One hundred and twenty two substances were positively identified and 15 tentatively identified. Fourteen of them had not been detected previously in wine. Some sensory evaluation of the various separated compounds was also attempted and a total of 131 volatile constituents were quantified in triplicate with calculation of the 95% confidence limits. The proportions and biogenesis of these constituents are briefly discussed.

Original languageEnglish
Pages (from-to)927-943
Number of pages17
JournalJournal of the Science of Food and Agriculture
Issue number9
StatePublished - Sep 1986


  • Wine volatiles
  • identification
  • isolation


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