Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of...

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Detalles Bibliográficos
Autores principales: Szeto, Colleen, Ristic, Renata, Capone, Dimitra, Puglisi, Carolyn, Pagay, Vinay, Culbert, Julie, Jiang, WenWen, Herderich, Markus, Tuke, Jonathan, Wilkinson, Kerry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464031/
https://www.ncbi.nlm.nih.gov/pubmed/32824099
http://dx.doi.org/10.3390/molecules25163720

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464031/
https://www.ncbi.nlm.nih.gov/pubmed/32824099
http://dx.doi.org/10.3390/molecules25163720

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