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Solid phase microextraction (SPME) coupled to fast capillary gas chromatography was used for monitoring the wine fermentation process. This combination offers a simple, quick and sensitive approach suitable for characterization of head-space components of wines during the fermentation process without a complicated sample preparation procedure. In this work this method was used to observe the differences in aroma production between three different commercial yeasts and the indigenous yeast flora

acta alimentaria

examination of aroma production kinetics of different commercial wine yeasts in fermenting muscat ottonel wines with the help of spme head-space sampling and fast gc analysis