Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines

[Image: see text] Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant smoke tainted wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand smoke tai...

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Detalles Bibliográficos
Autores principales: Crews, Phillip, Dorenbach, Paul, Amberchan, Gabriella, Keiffer, Ryan F., Lizama-Chamu, Itzel, Ruthenburg, Travis C., McCauley, Erin P., McGourty, Glenn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society and American Society of Pharmacognosy 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8961875/
https://www.ncbi.nlm.nih.gov/pubmed/35239347
http://dx.doi.org/10.1021/acs.jnatprod.2c00028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8961875/
https://www.ncbi.nlm.nih.gov/pubmed/35239347
http://dx.doi.org/10.1021/acs.jnatprod.2c00028

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