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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...
Tallennettuna:
| Julkaisussa: | Molecules |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2015
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| Aiheet: | |
| Linkit: | 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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