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The effect of grape variety and smoking duration on the accumulation of smoke taint compounds in wine /

by Nicole Cain; Fred Hancock; Peter Rogers and Mark Downey.
Material type: materialTypeLabelComputer fileSeries: Wine & Viticulture Journal.Publisher: Winetitles Pty Ltd, 2013Description: Journal article.Subject(s): Smoking | Grape | Variety | Duration | Accumulation | Compounds | Wine | Bushfires | Risk | Australia | Global | Prescribed | Taint | Burns | Smoke | Reduce | Wildfires | Financial | Loss | Modified | Oven | Exposure | Industrial | Samples | Berry | Red | White | Phenols | Analytes | Viticulture | Warming | Fuel-loadsOnline resources: Link to original article. In: Wine & Viticulture Journal (Vol.) 6. 2013. (Pages.) p48-49.
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The Wine & Viticulture Journal is the result of a merger of Australian Viticulture with the Australian & New Zealand Wine Industry Journal.

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