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

This is the second in a series of articles by these Australian researchers on smoke taint.  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.

The original can be found at:

Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory