Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of...

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Bibliographic Details
Published in:Molecules
Main Authors: Szeto, Colleen, Ristic, Renata, Capone, Dimitra, Puglisi, Carolyn, Pagay, Vinay, Culbert, Julie, Jiang, WenWen, Herderich, Markus, Tuke, Jonathan, Wilkinson, Kerry
Format: Artigo
Language:Inglês
Published: MDPI 2020
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7464031/
https://ncbi.nlm.nih.gov/pubmed/32824099
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25163720
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