Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models
Smoke taint in wine is thought to be caused by smoke-derived volatile phenols (VPs) that are absorbed into grape tissues, trapped as conjugates that are imperceptible by smell, and subsequently released into wines as their free odor-active forms via metabolism by yeasts during fermentation. Blocking...
Main Authors: | James W. Favell, Osei B. Fordwour, Sydney C. Morgan, Ieva Zigg, Wesley F. Zandberg |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-07-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/26/14/4311 |
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