Yu Fang and Michael C. Qian. “Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Across three vintages, volatile families followed different grape-development trajectories. C6 alcohols generally declined, aldehydes peaked later, and free monoterpenes did not simply rise with sugar ripeness. Stir-bar extraction offered useful coverage but weak recovery for some polar compounds.
Yu Fang and Michael C. Qian, “Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 80–98.
Yu Fang and Michael C. Qian, “Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 80–98.
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Yu Fang and Michael C. Qian, chapter 6, supplied PDF 80–98.
Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
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Yu Fang and Michael C. Qian, chapter 6; supplied PDF 80–98. PDF sequence is not printed pagination.
Formatted outputs
Yu Fang and Michael C. Qian, “Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 80–98.
Usage map
Analytical replicates are not independent vineyards. Brix alone does not represent aroma development, and these grape results are not a grain-whiskey maturation curve.