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

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
Main Authors: Colleen Szeto, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, Kerry Wilkinson
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
acid hydrolysis
cresols
guaiacol
particulate matter
rate-all-that-apply
sensors
Online Access:https://www.mdpi.com/1420-3049/25/16/3720

Internet

https://www.mdpi.com/1420-3049/25/16/3720

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