Investigation of Different Winemaking Protocols to Mitigate Smoke Taint Character in Wine.

ABSTRACT: There is an increase in the levels of volatile phenols in wine made with smoke-impacted grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal decomposition) of lignin and at high levels give overpowering smoky and ashy characters to a wine. This research aimed to compare all the suggested wine mitigation strategies that evolved from prior research using smoke-impacted grapes under identical winemaking conditions except for the parameter under investigation. Cabernet Sauvignon grapes were received from three areas with varying amounts of smoke exposure in Northern California. Gas chromatography combined with mass spectrometry (GC-MS) and descriptive analyses were performed to correlate the volatile phenol composition to smoke taint characteristics. The wine

SUBMITTER: Oberholster A 

PROVIDER: S-EPMC8911878 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature