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The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Molecules
Egile Nagusiak: Kelly, David, Zerihun, Ayalsew
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2015
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272328/
https://ncbi.nlm.nih.gov/pubmed/26016545
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules20069536
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