Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models

Smoke taint in wine is thought to be caused by smoke-derived volatile phenols (VPs) that are absorbed into grape tissues, trapped as conjugates that are imperceptible by smell, and subsequently released into wines as their free odor-active forms via metabolism by yeasts during fermentation. Blocking...

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Detalles Bibliográficos
Autores principales: Favell, James W., Fordwour, Osei B., Morgan, Sydney C., Zigg, Ieva, Zandberg, Wesley F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307127/
https://www.ncbi.nlm.nih.gov/pubmed/34299585
http://dx.doi.org/10.3390/molecules26144311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307127/
https://www.ncbi.nlm.nih.gov/pubmed/34299585
http://dx.doi.org/10.3390/molecules26144311

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