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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書誌詳細

出版年:	Molecules
主要な著者:	Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-03-01
主題:	amelioration glycoconjugates rate-all-that-apply smoke taint volatile phenols wine
オンライン･アクセス:	https://www.mdpi.com/1420-3049/26/6/1798