Determination of volatile phenols in fino sherry wines
- 29 April 2002
- journal article
- Published by Elsevier in Analytica Chimica Acta
- Vol. 458 (1) , 95-102
- https://doi.org/10.1016/s0003-2670(01)01581-1
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Automated solid-phase extraction for sample preparation followed by high-performance liquid chromatography with diode array and mass spectrometric detection for the analysis of resveratrol derivatives in wineJournal of Chromatography A, 2001
- Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wineJournal of Chromatography A, 2000
- Quantitative determination of trace and ultratrace flavour active compounds in red wines through gas chromatographic–ion trap mass spectrometric analysis of microextractsJournal of Chromatography A, 1998
- Solid-Phase Extraction for Sample Preparation, in the HPLC Analysis of Polyphenolic Compounds in “Fino” Sherry WineJournal of Agricultural and Food Chemistry, 1997
- Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile PhenolsAmerican Journal of Enology and Viticulture, 1997
- Automated on-line-solid-phase extraction—high-performance liquid chromatography-diode array detection of phenolic compounds in sherry wineJournal of Chromatography A, 1996
- New and efficient microextraction/solid-phase extraction method for the gas chromatographic analysis of wine volatilesJournal of Chromatography A, 1996
- Development of a rotatory and continuous liquid–liquid extraction technique for phenolic compounds in wineThe Analyst, 1996
- The origin of ethylphenols in winesJournal of the Science of Food and Agriculture, 1992
- Metabolism of volatile phenolic compounds from hydroxycinnamic acids byBrettanomyces yeastArchiv für Mikrobiologie, 1986