Solid phase microextraction (SPME) coupled to fast capillary gas chromatography was used for monitoring the wine fermentation process. This combination offers a simple, quick and sensitive approach suitable for characterization of head-space components of wines during the fermentation process without a complicated sample preparation procedure. In this work this method was used to observe the differences in aroma production between three different commercial yeasts and the indigenous yeast flora.
Solid-phase microextraction (SPME) coupled to capillary gas chromatography-mass spectrometry (GC-MS) was used for determination of volatile wine components. This combination offers a simple. quick, and sensitive approach suitable for characterization of wine aroma compounds without a complicated sample preparation procedure. Wines are characterized by "aromagrams", a set of identified components with corresponding relative abundances. Reproducibility (RSD errors of relative peak abundances) due to the analytical procedure are ca. 4%; variations among different samples of the same type of wine from the same region are ca. 8%. SPME-GC(-MS) has been shown to yield far larger differences among different wine types (Chardonnay, Muscat Ottonel. and Tramini) and among the same type of wine produced in different regions, showing t h e utility of the technique in wine analysis. KEY WORDS: solid-phase microextraction. wine headspace compounds, capillary gas chromatography. GC-M S ""Research tnrt~MU for Wnculhre 1 EnOlOgy of Agricultural Ministry. Eger. Hungary; "Central Research InsttTute Ibr Chemastry ol the Hungarian Academy d Sbences. Budapest. Hungary
Materials and Methods
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