Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries.
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DOI: 10.1021/acs.jafc.7b03225
Abstract: Accurate methods for quantitating volatile phenols (i.e., guaiacol, syringol, 4-ethylphenol, etc.) in smoke-exposed Vitis vinifera berries prior to fermentation are needed to predict the likelihood of perceptible smoke taint following vinification. Reported here is a… read more here.
Keywords: phenols smoke; exposed vitis; vitis vinifera; volatile phenols ... See more keywords