Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography−mass spectrometry...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-08, Vol.56 (16), p.7379-7383
Hauptverfasser:	Kennison, Kristen R, Gibberd, Mark R, Pollnitz, Alan P, Wilkinson, Kerry L
Format:	Artikel
Sprache:	eng
Schlagworte:	4-methylguaiacol air pollution alcoholic fermentation Biological and medical sciences environmental exposure Eugenol - analysis Fermentation Fermented food industries Flavors and Aromas/Chemosensory Perception Food industries Fruit - chemistry Fruit - growth & development Fruit and vegetable industries Fundamental and applied biological sciences. Psychology grape juice grapes grapevines guaiacol Guaiacol - analysis Hydrolysis Odorants - analysis off flavors phenols Phenols - analysis smoke Smoke - analysis smoke exposure smoke taint taint Vitis - growth & development volatile compounds volatile phenols wine Wine - analysis wine grapes wine quality winemaking Wines and vinegars β-Glucosidase
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