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Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season

The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides...

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Autori principali: WenWen Jiang, Mango Parker, Yoji Hayasaka, Con Simos, Markus Herderich
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2021-05-01
Serie:Molecules
Soggetti:
grape
wine
smoke taint
berry ripening
leaf
glycoside
open climate campaign
Accesso online:https://www.mdpi.com/1420-3049/26/11/3187
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