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Smoke-derived taint in wine #2: release of volatile phenols during fermentation

<p>This is the second in a series of articles by these Australian researchers on smoke taint.&nbsp; This part of the study looks at the potential precursors to the compounds thought responsible for the taint and how their concentrations are believed to increase during fermentation and aging. </p><p>The original can be found at: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800927e.pdf </p>

127. Smoke taint 2.pdf