[Bouquet qualification of wines by gas chromatography. 2. Development of measuring unit for bouquet qualification by determination of relationship of chromatographic peak areas and conditions of application].
In a previous paper we described a method by which routine head-space analysis of wines can be performed with sufficiently accurate results by means of gas chromatography. From the results thus obtained, with application of organoleptic data, chemical and classical analytical parameters of aromatic changes during seasoning and storing wines as well as mathematical-statistical data of the method elaborated, a mathematical relationship has been derived between gas chromatographic peak areas characteristic of different aroma components and the bouquet of wine. Reliability of the method has been verified by the fact that, in spite of the small number of samples, the bouquet of seven different types of wine could be discriminated in 95,45% probalility. The method allows arbitrary choice in the number of samples and in the degree of reliability required, in investigating the quality of a wine. For this purpose, another mathematical relationship has been set up to provide criteria for the distinction of the quality of bouquets. By this method, the bouquet of various types of wines or within an identical type, the bouquet of different vintages and/or bottlings can be determined.
D002849:Chromatography, Gas; D005421:Flavoring Agents / Q000032:analysis*; D013223:Statistics as Topic; D014920:Wine / Q000032:analysis* / Q000592:standards
D005421:Flavoring Agents
Uber die gaschromatographische Duftqualifizierung von Weinen 2. Mitt. Entwicklung einer Masszahl zur Qualifizierung des Duftes durch Bestimmung des Zusammenhanges mit den Peakflächen und Anwendungsbedingungen