Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption-Reference-Cited by-同舟云学术

Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption

Published:2009-03 Issue:2 Volume:635 Page:214-221
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Coelho Elisabete,Coimbra Manuel A.,Nogueira J.M.F.,Rocha Sílvia M.

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference26 articles.

1. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception

2. Volatile composition of Baga red wine

3. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening

4. Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile

5. Aroma Potential of Two Bairrada White Grape Varieties: Maria Gomes and Bical

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