Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking
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DOI: 10.3390/molecules25163720
Abstract: 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… read more here.
Keywords: derived volatile; smoke; exposure; volatile phenols ... See more keywords