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Assessing Smoke Taint in Grapes and Wine

机译:评估葡萄和葡萄酒中的烟熏味

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摘要

When wildfires or controlled burns occur in proximity to wine regions, there is potential for vineyard exposure to smoke and consequently, for 'smoky', 'ashy' sensory attributes, i.e. 'smoke taint', to appear in resultant wines. This paper concerns the quantification of glycoconjugates of guaiacol for the assessment of smoke taint in grapes and wine. In particular, this paper describes investigations into: (ⅰ) the provenance of guaiacol glycoconjugates in fruit from control (i.e. unsmoked) and smoke-affected grapevines; (ⅱ) the metabolism of guaiacol glycoconjugates during fermentation; and (ⅲ) the possible carry-over of smoke taint between growing seasons.
机译:当葡萄酒区域附近发生野火或受控烧伤时,葡萄园可能会暴露于烟雾中,因此,最终的葡萄酒中会出现“烟熏”,“烟熏”感官属性,即“烟味”。本文涉及对愈创木酚的糖结合物进行定量,以评估葡萄和葡萄酒中的烟味。特别是,本文描述了以下方面的调查:(ⅰ)对照品(即未烟熏品)和受烟影响的葡萄树果实中的愈创木酚糖结合物的来源; (ⅱ)愈创木酚糖缀合物在发酵过程中的代谢; (ⅲ)在生长季节之间可能会残留烟味。

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  • 来源
  • 会议地点 Boston MA(US)
  • 作者单位

    The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia;

    The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia,The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;

    The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia;

    The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;

    The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;

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  • 原文格式 PDF
  • 正文语种 eng
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