Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry
Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stain...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2017-12-01
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Series: | Beverages |
Subjects: | |
Online Access: | https://www.mdpi.com/2306-5710/3/4/62 |