Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia

Author:

Coulter A.1ORCID,Baldock G.1,Parker M.1ORCID,Hayasaka Y.1,Francis I.L.12ORCID,Herderich M.1ORCID

Affiliation:

1. The Australian Wine Research Institute Adelaide SA 5064 Australia

2. School of Pharmacy and Medical Sciences, The University of South Australia Adelaide SA 5001 Australia

Funder

Wine Australia

Publisher

Hindawi Limited

Subject

Horticulture

Reference63 articles.

1. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes

2. Conversion of lignins from solid parts of grapes during alcoholic fermentation

3. Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking

4. Culbert J. Jiang W.W. Krstic M.andHerderich M. (2020)Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management. Final Report to Wine Australia Project Number: AWR 1603. (Wine Australia:Adelaide SA Australia). Available onlinehttps://www.wineaustralia.com/research/projects/mitigation-of-climate-change-impacts-on[accessed 5/11/20].

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