Ontology highlight
ABSTRACT:
SUBMITTER: Crews P
PROVIDER: S-EPMC8961875 | biostudies-literature | 2022 Mar
REPOSITORIES: biostudies-literature
Crews Phillip P Dorenbach Paul P Amberchan Gabriella G Keiffer Ryan F RF Lizama-Chamu Itzel I Ruthenburg Travis C TC McCauley Erin P EP McGourty Glenn G
Journal of natural products 20220303 3
Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant <i>smoke tainted</i> wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand <i>smoke taint</i> by quantitating marker phenolic diglycosides via UHPLC separations and MS/MS multiple reaction monitoring. A collection of grapes and wines provided data to forecast wine quality of grapes subjected to ...[more]