Abstract
The level of glycosidically bound phenolic compounds present in grapes can be used as an indication of the overall level of smoke exposure. However, correlations between levels of grape markers at low to moderate levels and the sensory outcomes of resulting wines have hitherto been unknown. This project establishes sensory outcomes of wine made from a range of smoke exposure levels at low to moderate smoke exposure for Shiraz and Pinot Noir dry table and Rose wine styles. Varying levels of extraction of grapes for Chardonnay wines were also investigated. Excellent correlations between grape markers and sensory ratings for smoke aroma and flavour are presented.
| Original language | English |
|---|---|
| Place of Publication | Wagga Wagga, NSW |
| Publisher | Charles Sturt University |
| Commissioning body | Australian Grape and Wine Authority trading as Wine Australia |
| Number of pages | 56 |
| Publication status | Published - 14 Nov 2022 |
