Rapid extraction of aroma compounds in must and wine by means of ultrasound

The aromatic compounds of must and wine were extracted with a new rapid method using ultrasound. The new technique, showing good recovery, linearity and reproducibility for most of the compounds, together with rapidity and simplicity, has proven itself to be better than resin (C18) extraction. Suitable operating procedures (sample volume, temperature and extraction conditions) gave very good results which, coupled with shorter operating times, allows the method to be applied routinely, particularly for rapid screening in wine yeast selection.