Abstract
Sixty-six wine volatiles were identified by GC-MS, IR, and Kovats indices in an Oakville, California, <i>Vitis vinifera</i> cv Pinot noir wine. Extraction of the neutral fraction with methylene chloride, entrapment of the headspace volatiles with Porapak Q, and condensation of the headspace vapor were compared. The methylene chloride extract consisted mainly of the higher alcohols while the Porapak Q and the headspace condensate consisted principally of esters and ethyl alcohol. Nineteen alcohols in addition to ethanol and the usual fusel oil alcohols were identified. Acetates of the major alcohols and ethyl esters of the saturated even numbered fatty acids were most of the 30 identified. Ten components of other functionality were found. The headspace condensate contained only water and the major organic volatiles (12) in identifiable quantities. Identified in the Porapak Q headspace sample were a larger number of volatiles (19), but the methylene chloride extract permitted identification of an even larger number (66).
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