Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke-Reference-Cited by-同舟云学术

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

Published:2008-08-01 Issue:16 Volume:56 Page:7379-7383
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kennison Kristen R.¹,Gibberd Mark R.¹,Pollnitz Alan P.¹,Wilkinson Kerry L.¹

Affiliation:

1. Department of Agriculture and Food Western Australia, P. O. Box 1231, Bunbury, Western Australia 6230, Australia, Muresk Institute, Curtin University of Technology, PMB 1, Margaret River, Western Australia 6285, Australia, The Australian Wine Research Institute, P. O. Box 197, Glen Osmond, South Australia 5064, Australia, and School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800927e

Reference30 articles.

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3. Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine

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