Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine

Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine

When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. Smoke taint occurs when the volatile phenols (VPs) largely responsible for the aroma of smoke are transformed in grape into a range of glycoside...

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Bibliographic Details
Main Authors: Brandon A. Whitmore, Stephanie E. McCann, Matthew Noestheden, Eric G. Dennis, Sarah M. Lyons, Daniel M. Durall, Wesley F. Zandberg
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
smoke taint
volatile phenols
guaiacol
glycosides
yeast strains
fermentation
Online Access:https://www.mdpi.com/1420-3049/26/15/4519

Internet

https://www.mdpi.com/1420-3049/26/15/4519

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