A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine
Author:
Funder
Agricultural Research Service
National Institutes of Health
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference39 articles.
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2. Evaluating the Susceptibility of Different Crops to Smoke Taint;Horticulturae;2024-07-05
3. Transcriptome Analysis Reveals Activation of Redox Stress Pathways and Detoxification Mechanisms in Smoke-exposed Merlot Grape (Vitis Vinifera) Berries;2024-05-02
4. Smoky Characters in Wine: Distinctive Flavor or Taint?;Journal of Agricultural and Food Chemistry;2024-04-22
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