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

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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.u

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