Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

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...

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Bibliographic Details
Main Authors:	Darren J. Caven-Quantrill, Alan J. Buglass
Format:	Article
Language:	English
Published:	MDPI AG 2017-12-01
Series:	Beverages
Subjects:	stir bar sorptive extraction with thermal desorption gas chromatography-mass spectrometry volatile organic compounds wine
Online Access:	https://www.mdpi.com/2306-5710/3/4/62

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