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The effect of phenol composition on the sensory profile of smoke affected wines

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory...

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Bibliographic Details
Main Authors:	Kelly, David, Zerihun, Ayalsew
Format:	Journal Article
Published:	M D P I AG 2015
Subjects:	wine sensory analysis smoke taint glycoconjugated phenols volatile phenols
Online Access:	http://hdl.handle.net/20.500.11937/27808

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