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Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to co...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Anita Oberholster, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann, Raul Cauduro Girardello, Arran Rumbaugh, Bishnu Neupane, Charles Brenneman, Annegret Cantu, Hildegarde Heymann
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2022-03-01
Schriftenreihe:Molecules
Schlagworte:
wine
volatile phenols
smoke
yeast
oak
fermentation temperature
Online-Zugang:https://www.mdpi.com/1420-3049/27/5/1732
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