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Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:

Fryer, Jenna A.

Abstract:

First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...

Resource Type:

Masters Thesis

Full Text:

: _____________________________________________________ Elizabeth Tomasino First recorded as a problem in 2003, wildfire smoke has been found