Determination of volatiles from red wines made by carbonic maceration using solid phase microextraction (SPME) technique

A winemaking technology termed "maceration carbonique" (MC), affecting the volatile components, was examined. Solid Phase Microextraction sample prepa ration and GC technique were used to examine the volatile components of the wines. The wines made by carbonic maceration had higher quantity of diethy l succinate and ethyl lactate, but lower methanol and hexanol contents than the skin-fermented wine.