The wine volatile compounds were extracted by stir bar sorptive
extraction (SBSE) according and analysed by GC–MS. The
volatile compounds were extracted from wines by introducing
the polydimethylsiloxane (PDMS) coated stir bar (0.5 mm film
thickness, 10 mm length, Twister, Gerstel, Mülheim and der Ruhr,
Germany) into 10 ml of sample, to which 100 ll of internal standards
c-hexalactone and 3-methyl-1-pentanol solution at 1 ll/
ml, both in absolute ethanol (Merck, Darmstadt, Germany) was
added. Samples were stirred at 500 rpm at room temperature for
60 min. The stir bar was then removed from the sample