Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine

There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to co...

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Bibliographic Details
Main Authors: Anita Oberholster, Yan Wen, Sandra Dominguez Suarez, Jesse Erdmann, Raul Cauduro Girardello, Arran Rumbaugh, Bishnu Neupane, Charles Brenneman, Annegret Cantu, Hildegarde Heymann
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Molecules
Subjects:
wine
volatile phenols
smoke
yeast
oak
fermentation temperature
Online Access:https://www.mdpi.com/1420-3049/27/5/1732

Internet

https://www.mdpi.com/1420-3049/27/5/1732

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