Consumer response to wine made from smoke-affected grapes
When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been linked to the presence of elevated concentrations of volatile phenols and phenolic glycosides. These smoky flavours are considered undesirab...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7261 |