Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction
Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel
Topics & Concepts
WineFlavorChromatographyChemistryMass spectrometryGas chromatographyExtraction (chemistry)Gas chromatography–mass spectrometryWhite WineFood scienceFermentation and Sensory AnalysisAnalytical Chemistry and ChromatographyBiochemical Analysis and Sensing Techniques