Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography – mass spectrometry ( GC – MS ) analysis

@inproceedings{BoschFust2007VolatilePO,
  title={Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography – mass spectrometry ( GC – MS ) analysis},
  author={Joan Bosch-Fust{\'e} and Montserrat Riu-Aumatell and Josep M. Guadayol and Josep Caixach and Elvira L{\'o}pez-Tamames and Susana Buxaderas},
  year={2007}
}
Simultaneous distillation extraction (SDE) and closed-loop stripping analysis (CLSA) show great capacity for organic compound extraction. Here we used these techniques to obtain and characterize a wide range of volatile compounds from aged cava sparkling wine. We also explored the potential application of head space-solid phase micro extraction (HS-SPME) to determine the distinctive volatile compounds of aged cava as this technique is a common extraction method in quality flavour control. For… CONTINUE READING