Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to co...

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Detalles Bibliográficos
Autores principales: Oberholster, Anita, Wen, Yan, Dominguez Suarez, Sandra, Erdmann, Jesse, Cauduro Girardello, Raul, Rumbaugh, Arran, Neupane, Bishnu, Brenneman, Charles, Cantu, Annegret, Heymann, Hildegarde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911878/
https://www.ncbi.nlm.nih.gov/pubmed/35268834
http://dx.doi.org/10.3390/molecules27051732

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911878/
https://www.ncbi.nlm.nih.gov/pubmed/35268834
http://dx.doi.org/10.3390/molecules27051732

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