Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

@article{Siebert2005StableID,
  title={Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.},
  author={Tracey E Siebert and Heather Eunice Smyth and Dimitra L Capone and Corinna Neuw{\"o}hner and Kevin H Pardon and George K. Skouroumounis and Markus J Herderich and Mark A Sefton and Alan P. Pollnitz},
  journal={Analytical and bioanalytical chemistry},
  year={2005},
  volume={381 4},
  pages={937-47}
}
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The 31 volatile compounds analysed include ethyl esters, acetates, acids and alcohols. Although these compounds have a range of functional groups, chemical properties, volatilities, affinities… CONTINUE READING

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