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)

Abstract

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
Volume28
Issue number2
Publication statusPublished - Jun 1999

Fingerprint

Oman
wine yeasts
Solid Phase Microextraction
Wine
headspace analysis
Fermentation
wines
Yeasts
Head
odors
fermentation
kinetics
capillary gas chromatography
Gas Chromatography
yeasts
sampling
monitoring
solid phase microextraction
methodology
mycobiota

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

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

In: Acta Alimentaria, Vol. 28, No. 2, 06.1999, p. 133-140.

Research output: Contribution to journalArticle

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