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

Solid phase microextraction (SPME) coupled to fast capillary gas chromatogr aphy was used for monitoring the wine fermentation process. This combinatio n offers a simple, quick and sensitive approach suitable for characterizati on of head-space components of wines during the fermentation process withou t 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.