Kerry L. Wilkinson et al.. “Assessing Smoke Taint in Grapes and Wine.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Guaiacol glycoconjugates occurred in controls as well as smoke-exposed grapes. Their metabolism and retention through fermentation help explain why measuring only free guaiacol can miss relevant smoke-associated material. The reported following-season experiment did not find persistence in the tested Merlot and Viognier vines.
Kerry L. Wilkinson et al., “Assessing Smoke Taint in Grapes and Wine,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 58–66.
Kerry L. Wilkinson et al., “Assessing Smoke Taint in Grapes and Wine,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 58–66.
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Kerry L. Wilkinson et al., chapter 4, supplied PDF 58–66.
Assessing Smoke Taint in Grapes and Wine
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
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Kerry L. Wilkinson et al., chapter 4; supplied PDF 58–66. PDF sequence is not printed pagination.
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Kerry L. Wilkinson et al., “Assessing Smoke Taint in Grapes and Wine,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 58–66.
Usage map
Use varietal controls; absence of carryover in this experiment is not a universal guarantee. Smoke judged a wine taint is not automatically a whiskey defect.