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Smoke-derived taint in wine: Effect of post-harvest exposure on chemical composition and sensory aspects

These researchers subjected harvested Verdelho grapes to smoke from a straw fire for one hour, then tested the resultant wine both chemically and by sensory evaluation. This is a timely article given the fires experienced in many winegrape-growing areas in 2008.

The entire article can be found at: http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2007/55/i26/abs/jf072509k.html

1123. Smoke taint 1.pdf