Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

AbstractBrazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting vola...

Full description

Bibliographic Details
Main Authors: Narciza Maria de Oliveira ARCANJO, Taliana Kênia Alvez BEZERRA, Flávio Luís Honorato da SILVA, Marta Suely MADRUGA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-01-01
Series:Food Science and Technology
Subjects:
method
factorial design
grape
validation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015005006815&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015005006815&lng=en&tlng=en

Similar Items