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

Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compound...

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Bibliographic Details
Main Authors: E. Tomasino, D.C. Cerrato, M. Aragon, J. Fryer, L. Garcia, P.L. Ashmore, T.S. Collins
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
2-Methoxybenzenethiol
2-Methylbenzethiol
LC-MS/MS
Pinot noir
Grape smoke exposure
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X2300076X

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