Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines
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DOI: 10.1021/acs.jnatprod.2c00028
Abstract: Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant smoke tainted wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to… read more here.
Keywords: product phenolic; smoke; phenolic diglycosides; diglycosides created ... See more keywords