Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine

When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. Smoke taint occurs when the volatile phenols (VPs) largely responsible for the aroma of smoke are transformed in grape into a range of glycoside...

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Detalles Bibliográficos
Autores principales: Whitmore, Brandon A., McCann, Stephanie E., Noestheden, Matthew, Dennis, Eric G., Lyons, Sarah M., Durall, Daniel M., 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/PMC8347507/
https://www.ncbi.nlm.nih.gov/pubmed/34361670
http://dx.doi.org/10.3390/molecules26154519

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