Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates

Australian Journal of Grape and Wine Research

Volumn 17, Issue 2, 2011, Pages

  Singh, D P ^a   Chong, H H ^b   Pitt, K M ^a   Cleary, M ^b   Dokoozlian, N K ^b   Downey, M O ^a  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b E and J Gallo Winery ^*  (United States)

Author keywords

4 methylguaiacol; Bushfire; Gas chromatography mass spectrometry; Glycoside; Grapes; Guaiacol; Smoke; Wine

Indexed keywords

VITACEAE;

EID: 79957718366     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00128.x     Document Type: Article

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