Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines...

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Bibliographic Details
Main Authors: Mango Parker, WenWen Maddy Jiang, Eleanor Bilogrevic, Desireé Likos, John Gledhill, Adrian D. Coulter, Geoff D. Cowey, Con A. Simos, I. Leigh Francis, Markus J. Herderich
Format: Article
Language:English
Published: Wiley 2023-01-01
Series:Australian Journal of Grape and Wine Research
Online Access:http://dx.doi.org/10.1155/2023/4964850
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