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

<p>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.</p><p>The entire article can be found at: </p>

1123. Smoke taint 1.pdf