2. Agri-food sector
2.1 Quantitative GC-MS/MS analysis of odorous compounds in a young Sauvignon wine with pre-separation of the majority compounds
example provided by Philippe Darriet and Cécile Thibon, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210 Chemin de Leysotte, 33140 Villenave d'Ornon ( [email protected] )
The oxidative evolution of white wines can affect their subtlety and quality, and reduce their shelf life. A balance between the various thiols, which are partly responsible for the aroma and freshness of these wines, is sought, particularly in their first year (young wines). Qualitative analysis of thiols is...
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