Table l-Location and must analvsis of the cultivars tested

Thirty-eight California and French wines were analyzed for y-nonalactone by Freon extraction and gas chromatography. The California white wines had from 0 to 16 pg/L (average for 6 samples was 7 ~lgl L and the red wines from 12 to 43 kg/L (average for 20 samples was 24 t&L). French red wines obtained similar amounts, 14 to 41 p&L (average for 12 samples was 21 p&L). The sensory threshold for ynonalaconte was determined to be 30 kg/L.

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Eight metal components of 300 commercial California wines were determined by 'atomic absorption or emission spectroscopy. The results were catagorized by wine type (white table, red table, etc.). The value determined for the Ca, Cu, Fe, K, Mg, Na, Pb and Zn are in acceptable ranges. Comparisons are made to recently reported values from other countries.