Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made...

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Detalles Bibliográficos
Autores principales: Modesti, Margherita, Szeto, Colleen, Ristic, Renata, Jiang, WenWen, Culbert, Julie, Bindon, Keren, Catelli, Cesare, Mencarelli, Fabio, Tonutti, Pietro, Wilkinson, Kerry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004780/
https://www.ncbi.nlm.nih.gov/pubmed/33806831
http://dx.doi.org/10.3390/molecules26061798

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004780/
https://www.ncbi.nlm.nih.gov/pubmed/33806831
http://dx.doi.org/10.3390/molecules26061798

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