Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 12732-12744

  Vestner, Jochen ^a   Malherbe, Sulette ^a   Du Toit, Maret ^a   Nieuwoudt, Hélène H ^a   Mostafa, Ahmed ^b   Górecki, Tadeusz ^b   Tredoux, Andreas G J ^a   De Villiers, André ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Comprehensive two dimensional gas chromatography (GC GC); malolactic fermentation (MLF); Pinotage; solid phase microextraction (SPME); time of flight mass spectrometry (TOF MS); wine

Indexed keywords

COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY; MALOLACTIC FERMENTATION; PINOTAGE; SOLID PHASE MICROEXTRACTION (SPME); TIME OF FLIGHT MASS SPECTROMETRY;

BACILLI; EXTRACTION; FERMENTATION; INDUCTIVELY COUPLED PLASMA; MAGNETIC LEAKAGE; MASS SPECTROMETERS; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; SMOKE DETECTORS; STARTERS; TRACE ANALYSIS; TWO DIMENSIONAL; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

VOLATILE ORGANIC COMPOUND;

ARTICLE; FERMENTATION; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; OENOCOCCUS; VITIS; WINE;

FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OENOCOCCUS; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84255160870     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2028208     Document Type: Article

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