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A method for the determination of ac...

Carlton, William Kenneth.

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A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A method for the determination of acetaldehyde in wine and its application to micro-oxygenation./
Author:	Carlton, William Kenneth.
Description:	66 p.
Notes:	Source: Masters Abstracts International, Volume: 44-02, page: 0903.
Contained By:	Masters Abstracts International44-02.
Subject:	Chemistry, Analytical. -
Online resource:	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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100 1 $a Carlton, William Kenneth. $3 1913463
245 1 2 $a A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
300 $a 66 p.
500 $a Source: Masters Abstracts International, Volume: 44-02, page: 0903.
500 $a Chair: Kenneth C. Fugelsang.
502 $a Thesis (M.S.)--California State University, Fresno, 2005.
520 $a 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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650 4 $a Chemistry, Analytical. $3 586156
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Chemistry, Biochemistry. $3 1017722
650 4 $a Engineering, Agricultural. $3 1019504
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710 2 0 $a California State University, Fresno. $3 1017612
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791 $a M.S.
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