M. Noestheden

Latest

• Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
• Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
• Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes