Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
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- 作者：C. Ubedaa ; c_ubeda@us.es" class="auth_mail" title="E-mail the corresponding author ; R.M. Callejó ; nb ; A.M. Troncosob ; A. Peñ ; a-Neirac ; M.L. Moralesb
- 关键词：Chilean sparkling wine ; Volatile compounds ; SBSE ; HSSE ; Polydimethylsiloxane ; Polyethyleneglycol-modified silicone
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：261-271
- 全文大小：1067 K
文摘
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In general profile of Chilean sparkling wines stand out esters, alcohols and acids.
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Headspace and immersion sequential extraction using two PDMS twisters was the best.
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Traditional wines had higher presence of ethyl esters than Charmat wines.
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Charmat wines presented higher amounts of acetic esters than traditional wines.