Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced from smoke-exposed juice by a selection of commercia...

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Bibliographic Details
Main Authors: Heinrich W. du Plessis, Justin W. Hoff, Lucky Mokwena, Marieta van der Rijst, Neil P. Jolly
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Fermentation
Subjects:
yeasts
smoke
chemical analyses
volatile phenols
sensory evaluation
wine
Online Access:https://www.mdpi.com/2311-5637/7/4/240

Internet

https://www.mdpi.com/2311-5637/7/4/240

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