The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory...

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Detalles Bibliográficos
Autores principales: Kelly, David, Zerihun, Ayalsew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272328/
https://www.ncbi.nlm.nih.gov/pubmed/26016545
http://dx.doi.org/10.3390/molecules20069536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272328/
https://www.ncbi.nlm.nih.gov/pubmed/26016545
http://dx.doi.org/10.3390/molecules20069536

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