Gillean Miller: Captivating Coconut or Pesky Prune? Quantification of γ-Nonalactone in Botrytised and Non-Botrytised New Zealand Wines

Miller, Gillean

doi:10.17608/k6.auckland.21226169.v1

Gillean Miller: Captivating Coconut or Pesky Prune? Quantification of γ-Nonalactone in Botrytised and Non-Botrytised New Zealand Wines

poster

posted on 2022-09-29, 04:25 authored by Gillean MillerGillean Miller

The wine aromacompound γ-nonalactone is associated with coconut, stonefruit and prune descriptors. This work aims toquantify this aroma compound in New Zealand(NZ)wine, using stable isotope dilution analysis.An isotopically-labelled internal standard will be synthesised, then SPE-GC-MS will be used to analyse 50 NZ wines.

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