Detecting smoke taint in wines (IMAGE)

University of California - Santa Cruz

Detecting smoke taint in wines

Caption

Wildfires produce volatile phenols which accumulate in grapes as phenol glycosides and give rise to unpleasant “smoke taint” in wines. Chemical analysis to quantify biomarkers in grapes and wine can be used to assess the likelihood of smoke taint.

Credit

Image credit: Crews et al., J. Nat. Prod. 2022

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