Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

Australian Journal of Grape and Wine Research

Volumn 15, Issue 3, 2009, Pages 228-237

  Kennison, K R ^a,b   Wilkinson, K L ^b   Pollnitz, A P ^c   Williams, H G ^b   Gibberd, M R ^b  

^a DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^b CURTIN UNIVERSITY   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Gas chromatographymass spectrometry; Grapevines; Guaiacol; Smoke taint; Vitis vinifera; Volatile phenols

Indexed keywords

VITACEAE; VITIS; VITIS VINIFERA;

EID: 70350334899     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2009.00056.x     Document Type: Article

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