Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Subjects:	amelioration glycoconjugates rate-all-that-apply smoke taint volatile phenols wine
Online Access:	https://www.mdpi.com/1420-3049/26/6/1798