Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation-Reference-Cited by-同舟云学术

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Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

Published:2024-08-02 Issue:32 Volume:72 Page:18121-18131
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huo Yiming¹^ORCID,Ristic Renata¹,Puglisi Carolyn¹,Wang Xingchen¹,Muhlack Richard¹,Baars Sylvia²,Herderich Markus J.¹³^ORCID,Wilkinson Kerry L.¹^ORCID

Affiliation:

1. Discipline of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia 5064, Australia

2. amaea Limited, 10 Bisley Road, Hamilton 3214, New Zealand

3. The Australian Wine Research Institute, Glen Osmond, South Australia 5064, Australia

Funder

Government of South Australia

Wine Australia

Bioplatforms Australia

Australian Government

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03912

Reference42 articles.

1. Wine flavor and aroma

2. Organoleptic Impact of 2-Methoxy-3-isobutylpyrazine on Red Bordeaux and Loire Wines. Effect of Environmental Conditions on Concentrations in Grapes during Ripening

3. An Assessment of the Role Played by Some Oxidation-Related Aldehydes in Wine Aroma

4. The origin of ethylphenols in wines

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