Winemaking practice affects the extraction of smoke‐borne phenols from grapes into wines
Author:
Affiliation:
1. Department of Environment and Agriculture Margaret River Education Campus Curtin University Margaret River WA 6285 Australia
2. The Australian Wine Research Institute PO Box 197 Glen Osmond SA 5064 Australia
Funder
Grape and Wine Research and Development Corporation
Curtin University
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12089
Reference17 articles.
1. Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation
2. Influence du bois sur certaines substances odorantes des vins;Boidron J.N.;Connaissance Vigne Vin,1988
3. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
4. Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis
5. Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
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3. Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia;Australian Journal of Grape and Wine Research;2022-02-16
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