[Volatile phenolic compounds in white wines].
By gas-liquid chromatography the following volatile phenols were identified in extracts and distillates of white table wines prepared with the aid of husks and pulp used in fermentation: phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol, eugenol, tyrosol; phenol, m-cresol, guaicol, ethyl-4-phenol, vinyl-4-phenol. The amount of volatile oils grew significantly with an increase in the number of husks in the fermenting liquid and fermentation temperature.
D002849:Chromatography, Gas / Q000379:methods; D010636:Phenols / Q000032:analysis*; D014835:Volatilization; D014920:Wine / Q000032:analysis*
D010636:Phenols
Issledovanie letuchikh fenol'nykh soedineniĭ v belykh vinakh.