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

Gy Vas, I. Blechschmidt, T. Kovács, K. Vékey

Research output: Contribution to journalArticle

16 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)133-140
Number of pages8
JournalActa Alimentaria
Issue number2
Publication statusPublished - Jun 1999



  • Fast gc analysis
  • Fermentation
  • Head-space sampling
  • SPME
  • Wine yeast

ASJC Scopus subject areas

  • Food Science

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