RAPID EXTRACTION OF AROMA COMPOUNDS IN MUST AND WINE BY MEANS OF ULTRASOUND

被引：87
作者：
COCITO, C
GAETANO, G
DELFINI, C
机构：
[1] IST SPERIMENTALE ENOL,MICROBIOL SECT,I-14100 ASTI,ITALY
[2] LAB ISPETTORATO CENT REPRESS FRODI,I-14100 ASTI,ITALY
来源：
FOOD CHEMISTRY | 1995年 / 52卷 / 03期
关键词：
D O I：
10.1016/0308-8146(95)92830-D
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aromatic compounds of must and wine were extracted with a new rapid method using ultrasound. The new technique, showing good recovery, linearity and reproducibility for most of the compounds, together with rapidity and simplicity, has proven itself to be better than resin (C-18) extraction. Suitable operating procedures (sample volume, temperature and extraction conditions) gave very good results which, coupled with shorter operating times, allows the method to be applied routinely, particularly for rapid screening in wine yeast selection.
引用
收藏
页码：311 / 320
页数：10
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