AbstractThe extraction, identification, and quantification of wine aroma compounds are preliminary steps required for further investigation of wine quality,i.e.determination of the varieties of grapes used, the production process, and the origin and age of the wine. This paper deals with the optimization of solid‐phase microextraction for the determination of compounds which produce wine bouquet. Optimum operating conditions have been determined to obtain high reproducibility at low cost and with low time‐consumption. Several factors influencing the equilibrium of the aroma compounds between the sample and the fiber must be taken into account, including length of contact time between the two phases involved, speed of agitation of the sample, the matrix in which the process takes place, and, furthermore, the place, duration, and temperature of desorption in the injector of the chromatogr
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