Investigation of the Composition of Substances Responsible for Champagne Flavor (Issledovanie Sostava Veshchestv, Obuslovlivanushchikh Buketistye Kachestva Shampanskogo),
Abstract
The methods of gas-fluid and thin-layer chromatography were used in investigating the flavor properties of wine materials and champange of Soviet and French production. The article gives data characterizing the qualitative and, in part, the quantitative composition of the alcohols, aldehydes, ethers and acids present in the volatile products of the investigated materials. The author discusses the possible role played by individual components in the flavor of champagne. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Mar 15, 1971
- Accession Number
- AD0722627
Entities
People
- S. P. Avakyants
Organizations
- United States Army Foreign Science and Technology Center