Optimization of Solid Phase Micro Extraction of Flavor Compounds in Wine

The analysis of wine aromas is a complex process. A reference to the aroma of a wine is indicative of the scents associated with the grapes used to make the wine. The bouquet, on the other hand, aids in the determination of the aging process. There are hundreds of compounds that can contribute to the overall aroma of wine. In order to determine the aroma compounds, analysts can use static headspace, dynamic headspace, Solid Phase Micro Extraction (SPME), liquid-liquid extraction, etc… This analysis will compare three different SPME fibers and their efficiency in discerning aroma compounds.