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Showing 1 to 1 of 1 for “"smoke taint"”.
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Exploration of Using Cyclodextrins as Novel Additives and Fining Agents in Wine
… objectionable smoky, ashy notes associated with smoke taint and the sweaty, horsey, barnyard character associated with Brettanomyces. Various strategies have been evaluated for use by the wine industry to ameliorate wines with excessive levels of volatile phenols. The current project aimed to …