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Wine / Natural phenols / Fermentation / Smoke / Phenolic content in wine / Winemaking / Smoking / Guaiacol / Oak / Chemistry / Oenology / Food and drink


Novel methods for the amelioration of smoke tainted wine Kerry Wilkinson, Renata Ristic and Anthea Fudge The University of Adelaide
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Document Date: 2014-11-05 18:10:37

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Company

Yalumba Wine Company / /

Event

Product Issues / /

Facility

University of Adelaide / Anthea Fudge The University of Adelaide Life Impact The University / /

IndustryTerm

oak chips / winery processing methods / scale systems / /

Organization

University of Adelaide / University of Adelaide Aims of ARC Smoke Taint Project In / /

Person

Renata Ristic / Kerry Wilkinson / /

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Product

wine Kerry Wilkinson / Renata Ristic / Anthea Fudge The University / /

Technology

spectroscopy / oak chips / /

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