Jobbágy A, Holló J
Nahrung. 1976;20(3):287-94.
In the course of our investigations we tried to find a method for the bouquet qualification of wines by gas chromatography. For this purpose, instead of aroma research studies requiring complex equipment and laboursome precise laboratory work, we developed a method for head space analysis functioning with simple experimental instruments and being sufficiently fast for serial routine work. By the method developed, the head space of a great number of samples taken from 7 different wine-types have been successfully examined. Errors of measurement were checked by standard deviation analysis and the values obtained (3,23%) were found satisfactory. According to the above, our head space analysis may provide a satisfactory basis for elaborating a method for the instrumental bouquet qualification of wines.
在我们的研究过程中，我们试图找到一种通过气相色谱法对葡萄酒香气进行鉴定的方法。为此，我们没有采用需要复杂设备和繁琐精确实验室工作的香气研究方法，而是开发了一种顶空分析法，该方法使用简单的实验仪器，并且对于系列常规工作来说速度足够快。通过所开发的方法，已成功检测了从7种不同葡萄酒类型中采集的大量样品的顶空。通过标准偏差分析检查测量误差，发现所获得的值（3.23%）令人满意。据此，我们的顶空分析可为制定葡萄酒香气仪器鉴定方法提供令人满意的基础。
