𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Recovery of Wine-Must Aroma Compounds by Supercritical CO2

✍ Scribed by Sofia Macedo; Susana Fernandes; José A. Lopes; Hermínio C. de Sousa; Paulo J. Pereira; Paulo J. Carmelo; Carlos Menduiña; Pedro C. Simões; Manuel Nunes da Ponte

Book ID
107559376
Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
292 KB
Volume
1
Category
Article
ISSN
1935-5130

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Recovery of aroma compounds from a wine-
Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation
✍ T. Schäfer; G. Bengtson; H. Pingel; K. W. Böddeker; J. P. S. G. Crespo 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB 👁 2 views

This study investigates the recovery of a winemust aroma profile, formed by Saccharomyces cerevisiae during a muscatel wine-must fermentation, using organophilic pervaporation. Experiments were carried out along two independent, but organoleptically similar, fermentations. The wine-must samples and

Optimization of solid phase microextract
Optimization of solid phase microextraction analysis of aroma compounds in a Portuguese muscatel wine must
✍ Luís M. T. Vaz Freire; A. M. Costa Freitas; A. M. Relva 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 97 KB 👁 1 views

## Abstract The fundamental suitability of solid‐phase microextraction (SPME) has been investigated for the quantitative determination of eight aroma compounds present in a Portuguese muscatel wine must. The method has been optimized using a commercially available fiber coated with 85 μm polyacryla