Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine
Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines...
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| Principais autores: | , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2023-01-01
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| coleção: | Australian Journal of Grape and Wine Research |
| Acesso em linha: | http://dx.doi.org/10.1155/2023/4964850 |
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