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January 7, 2015Sample PreparationOpen Access

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

Annarita Panighel Riccardo Flamini

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Abstract

Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as glycoside compounds and C

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Cite This Study

Panighel et al. (2015) studied this question.

synapsesocial.com/papers/6adf11a9febfe0ca94ffa38b https://doi.org/10.1515/sampre-2015-0002

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