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Wine is a very delicate agricultural product, whereby, similar grape varieties can achieve very different aromatic profiles due to various cultivation conditions. With these variations, aroma profiling of wine is essential in the production process to identify consumers' preferences, formulating conditions and also quality control. These aromatic profiles are determined by a multitude of volatile compounds which are usually characterized comprehensively using GC/GCMS. In this webinar, Prof. Erich Leitner from Graz University of Technology will share on wine profiling and how GC/GCMS as analytical tool could help on different origin of different wines.
Learning Objectives:
In Collaboration with:
Prof. Erich Leitner
Institute of Analytical Chemistry and Food Chemistry
Graz University of Technology
Prof. Erich Leitner studied technical chemistry at the Graz University of Technology, Austria where he obtained a PhD in organic trace analysis and habilitation in “Food Chemistry”. His research activities are focused on the identification of volatile and odour active substances in food and food contact materials. Currently he is head of the research group “Food chemistry and Human Sensory Analysis” at the Institute of Analytical Chemistry and Food Chemistry at the Graz University of Technology. In his research he combines the use of a trained expert panel and highly specific equipment based on gas chromatographic techniques for the identification and quantification of aromatic compounds.