Examination of aroma production kinetics of different commercial wine yeasts in fermenting muscat ottonel wines with the help of SPME head-space sampling and fast GC analysis

Acta Alimentaria

Volumn 28, Issue 2, 1999, Pages 133-140

  Vas, Gy ^a   Blechschmidt, I ^b   Kovacs T ^c   Vekey K ^d  

^a Research Institute for Viticulture   (Hungary)

^b FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^c UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

^d Res Inst for Chem of the Hung A   (Hungary)

Author keywords

Fast gc analysis; Fermentation; Head space sampling; SPME; Wine yeast

Indexed keywords

EID: 0033145401     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.28.1999.2.2     Document Type: Article

References (6)

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2. DITTRICH, H. H. (1992): Gärungsprodukt-Bildung und Aroma-Beeinflussung durch Reinzucht-Hefen. Symposium Lallemand: Sensory contribution of yeast to wine, Weissenkirchen/Wachau (Austria) May 21-24, 1992.
3. HARANGI, J. & VAS, GY. (1998): Identification of GC peaks - identification of GC chromatogram. 20th International Symposium on Capillary Chromatography, poster No. A11.
4. RAPP, A. (1988): Wine aroma substances from gas chromatographic analyses. -in: LISKENS, H. F., JACKSON, J. F. (Eds) Wine analyses. Springer Verlag Berlin. Heidelberg, pp. 29-66.
5. YANG, X. & PEPPARD, T. (1994): Solid phase microextraction for flavor analysis. J. agric. Fd. Chem., 42, 1925-1930.
6. VAS, GY., KOTELEKY, K., FARKAS, M., DOBÓ, A. & VÉKEY, K. (1998): Fast screening method for wine headspace compounds using solid-phase microextraction (SPME) and capillary GC technique. Am. J. Enol. Vitic., 49, 100-104.