Research progress in the extraction technique for volatile components in wine

doi:10.13386/j.issn1002-0306.2012.16.060

Research progress in the extraction technique for volatile components in wine[J]. Science and Technology of Food Industry, 2012, (16): 377-382. DOI: 10.13386/j.issn1002-0306.2012.16.060

Citation:

Research progress in the extraction technique for volatile components in wine[J]. Science and Technology of Food Industry, 2012, (16): 377-382. DOI: 10.13386/j.issn1002-0306.2012.16.060

Citation:

Research progress in the extraction technique for volatile components in wine[J]. Science and Technology of Food Industry, 2012, (16): 377-382. DOI: 10.13386/j.issn1002-0306.2012.16.060

Research progress in the extraction technique for volatile components in wine

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The volatile components of wine have a great influence on its characteristic flavor, and extraction is a vital step in analysis of the volatile components in wine. In this paper, the main and new extraction technique for volatile components in wine:headspace extraction, simultaneous distillation-extraction, solid phase microextraction, stir bar sorptive extraction, headspace sorptive extraction and solid phase dynamic extraction were introduced. The theory, the main procedure, the strengthes and weaknesses of these extraction technique were also concluded . Besides, we also concluded the application of them in detail.

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Research progress in the extraction technique for volatile components in wine

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