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    A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

    A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine by E. Tomasino, D.C. Cerrato, M. Aragon, J. Fryer, L. Garcia, P.L. Ashmore, T.S. Collins

    Published 2023-10-01
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