There was statistically significant difference between the concentrations of alcohols after extraction, including 1-propanol, isobutyl alcohol
, Isoamyl alcohol, 3-hexen-1-ol, 2,3-butanediol, alphaterpineol, phenylethyl alcohol, and 3-ethyl-1-butanol, which could be related to the higher availability of relative amino acids in pulpy juice .
The RA17 wines located in the lower right hand quadrant, highly correlating with the components of isobutyl alcohol
and isoamyl acetate.
(See "Isoamyl Alcohol and Phenethyl Alcohol.") Isobutyl alcohol
was reduced by delayed harvest in 2011.
As regards the production of higher alcohols during fermentation, the amounts of 2-methyl-1-propanol (isobutyl alcohol
) detected ranged from 13.26 mg/L (strain S47) to 49.70 mg/L (strain S52) and the summation of amyl alcohols ranged from 55.77 mg/L (strain S47) to 138.73 mg/L (strain S16).
Supply of (a) 20 tons ethyl glycol, (b) 20 tons butyl glycol, (c) 20 tons isobutyl alcohol
& (d) 20 tons cyclo hexanon in 4 lots.
1 Oxygen content, % (v/v), max 2.7 Oxygenates content,% (v/v), max.: Methanol 3 Ethanol 5 Isopropyl alcohol 10 Isobutyl alcohol
10 Tret-butyl alcohol 7 Ethers (5 or more C- atoms) 15 MTBE Report ETBE Report MTAE(TAME) Report Other oxygenates 10 Vapour pressure, (VP0, kPa 50-80 Distillation: Evaporated at 70[degrees]C (E70), % (v/v) 22-50 Evaporated at 100[degrees]C (E100), % (v/v) 46-71 Evaporated at 150[degrees]C (E150), % (v/v), min.
The solutions were extracted with five 10.0 [cm.sup.3] portions of (1:1) isobutyl alcohol
and carbon tetrachloride (50 % v /v), with vigorous shaking for two minutes each.
The straight-chain higher alcohols are considered to have the most significant sensorial impact (1-propanol, 2-methyl-1-propanol (isobutyl alcohol
), 2-methyl-1-butanol and 3-methyl-1-butanol (isoamyl alcohol).
A total of 19 VOCs were initially selected as the reference analytes for this study: (1) five aldehydes: acetaldehyde (AA), propionaldehyde (PA),butyraldehyde (BA), isovaleraldehyde (IA), and n-valeraldehyde (VA); (2) six aromatics: benzene (B), toluene (T), styrene (S), p-xylene (p-X), m-xylene (m-X), and o-xylene (o-X); (3) four carboxylic: propionic acid (PPA), butyric acid (BTA), isovaleric acid (IVA), and n-valeric acid (VLA); (4) two ketones: methyl ethyl ketone (MEK), and methyl isobutyl ketone (MIBK); (5) one alcohol: isobutyl alcohol
(i-BuAl); and (6) one ester: n-butyl acetate (BuAc) (Table 2).